Estimated reading time: 7 minutes

Karak Chai Crème Brûlée delights with a caramelized sugar crust that shatters, revealing a feather-light, creamy custard. Infused with kark tea and warm spices, it offers a delicate balance of tradition and indulgence.

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Since I first landed in Saudi, I have been inundated with the warmth, love, and unmatched hospitality of its people. Their generosity at the table and in their hearts has inspired me to honor these flavors in my kitchen, and this dessert is my small tribute to the culture that has so graciously welcomed me.

This Saudi National Day, I set out to create a dessert that’s both effortless and deeply rooted in local flavors. Instead of making crème brûlée entirely from scratch, I turned to two pantry staples: instant karak tea and a crème caramel sachet. With a little creativity, these humble ingredients transform into a luscious crème brûlée—perfumed with Karak Chai, cardamom, and cinnamon. A festive fusion that comes together in minutes and yet feels elegant enough to share with family and friends.

Ingredients & Substitutions 

• Milk: Adds richness and creaminess to the custard base.

• Instant Crème Brûlée: A quick shortcut that delivers silky-smooth custard.

• Instant Karak Tea: Infuses the dessert with an Arabic and Saudi flair.  In case Karak tea isn’t available in your grocery store, reach out to Chai Masala, as it offers very similar flavor notes. 

• Cream/Qaymar: The addition of cream cheese or Arabic Kaimar makes the creme brûlée all the more creamier. 

• White sugar:  Caramelizes into a golden, crackly brûlée crust.

How To Make Karak Chai Créme Brûlée 

•  

  

  Heat the milk over low heat.

  

  Add the qaymar or cream cheese.

  

  Infuse the milk with instant Karak tea and spices.

  

  Mix everything thoroughly.

  

  Pour into the ramequins.

  

  Sprinkle sugar on top and caramelize, using kitchen torch.

   

Why You Will Love Karak Chai Créme Brûlée 

1. Perfectly Seasonal: A festive dessert that captures the warm, spiced flavors of fall.

2. Eggless: A creamy indulgence made entirely without eggs, perfect for all diets.

3. No-Bake: Skip the oven and enjoy a luscious dessert ready in minutes.

4. Semi-Homemade: A clever shortcut recipe that blends convenience with gourmet flair.

More Desserts’ Recipes 

• Saad Al Hanak 
• Oum Ali 
• Kar’ Assali 
• Aish Al Saraya 
• Mango Tres Leche 
• Semi-Homemade Apple Pie 

Karak Chai Crème Brûlée in 10 Minutes

Nermine Mansour

Print Recipe

Prep Time 10 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine Arabic cuisine, French cuisine, Saudi cuisine

Servings 6 people

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Equipment

• Kitchen Torch https://amzn.to/46uiOi5
• 4-6 ramequins https://amzn.to/46FWBxN

Ingredients

  

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• ▢ 2 cups milk
• ▢ 2 sachets instant crème caramel mix
• ▢ 2 Sachets instant karak tea, or sugar free
• ▢ ¼ cup clotted cream/cream cheese or qaymar
• ▢ 2 cardamom pods, lightly crushed
• ▢ ½ cinnamon stick
• ▢ 4-6 Tablespoons granulated white sugar

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Instructions

 

• Infuse the milk: In a small saucepan, heat the milk, add the instant karak mix, saffron, cardamom, and cinnamon. Bring just to a simmer, then remove from heat. Let steep for 5 minutes to allow the flavors to infuse.
• Prepare the custard: Return the infused milk to the saucepan. Add the instant crème caramel mix and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
• Set the custard: Pour the mixture into 4–6 ramekins. Let cool slightly, then refrigerate for at least 2 hours or until firm.
• Caramelize the topping: Just before serving, sprinkle 1 teaspoon of white sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crackly crust. Alternatively, place the ramequins under the broiler for 1 minutes to caramelize the granulated sugar.
• Serve & celebrate: Allow the brûlée to rest for 1–2 minutes so the crust hardens. Crack through the sugar top and enjoy the creamy, feather-light custard infused with the flavors of Saudi Arabia.

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Keyword creme brulee, desserts, kark tea

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