Chai Spiced Crème Caramel | A Recipe from Fuchs' Corporate Executive Chef Elizabeth Landry

Posted by Elizabeth Landry on 9/13/16

chai spiced creme caramel

With warm caramel and chai, this is the perfect dessert for a cool fall day - and Chef Elizabeth's favorite fall recipe!

Chai Spiced Crème Caramel

Serves 4


  • Whole Milk
  • Heavy Cream
  • Whole Cardamom Pods
  • Whole Black Peppercorns
  • Whole Fennel Seeds
  • Whole Cinnamon Sticks
  • Whole Cloves
  • Granulated Sugar
  • Lemon Juice
  • Whole Egg
  • Egg Yolk
  • Packed Light Brown Sugar
  • 1 Cup
  • 1 Cup
  • 10 each
  • 1 tsp.
  • 1 tsp.
  • 6 each
  • 5 each
  • 1/2 Cup
  • 1/2 tsp.
  • 2 each
  • 2 each
  • 2/3 Cup

Special Equipment: Four 6-ounce ceramic ramekins


  1. Preheat the oven to 350°F and place the ramekins in a shallow baking pan.
  2. Combine the milk, cream and whole spices in a small pot.
  3. Heat the milk mixture on medium, almost until a boil; Reduce heat and simmer for 15-20 minutes.
  4. While the milk mixture is simmering, heat the granulated sugar in a small sautè pan and stir constantly until it is caramelized into an amber colored liquid.
  5. Pour the caramelized sugar into the bottom of ramekins. (Don't worry if the bottom isn't fully covered with caramel.)
  6. In a separate bowl, whisk together the whole eggs and egg yolks until just combined.
  7. Slowly add the hot milk mixture into the egg mixture and stir constantly with a rubber spatula.
  8. Fold in brown sugar until fully incorporated. Strain into a large measuring cup with a spout for ease in pouring. Pour the custard into the ramekins.
  9. Fill the baking dish with enough hot water to go about halfway up the sides of the ramekins.
  10. Bake uncovered for 10 minutes; Reduce the head to 325°F and continue to cool for 20-30 minutes.
  11. Custard should be set but still slightly wobbly in the center and a toothpick should come clean when inserted. Remove the pan from the oven and let still for 5-10 minutes at room temperature.
  12. Remove the ramekins from the pan and chill completely for at least 6 hours or overnight.
  13. When ready to serve, unmold by running a sharp knife around the edge of the ramekin. Invert the ramekin on a dessert plate so that it is upside down. While holding the ramekin firmly with the plate, shake it a couple times until it releases and you can remove the ramekin.


  • elizabeth home
  • Elizabeth Landry
    Corporate Executive Chef

Tags: fall flavors, dessert, recipe, creme caramel