This dairy-free creme brûlée is smooth and creamy—and just as delicious as the classic version! Chai tea bags are steeped in the rich custard prior to baking, adding unique notes of cinnamon and cardamom flavors. The crisp top layer of caramelized sugar guarantees that satisfying crème brûlée crack!

Dairy-Free Chai Creme Brulee

Whisk together egg yolks, ½ cup sugar and vanilla extract in a medium bowl; set aside. Add heavy whipping cream alternative and coconut milk to a small saucepan. Simmer over medium-low heat just until bubbly, stirring frequently, about 4 to 5 minutes.  Slowly pour hot cream mixture over the egg yolk mixture, whisking constantly until combined. 

Return mixture to saucepan. Add tea bags; cook and stir over low heat until mixture thickens slightly and reaches 165 degrees (do not boil). Remove from heat; strain mixture through a fine-mesh strainer. Discard tea bags. Divide mixture among 6 (5-in.) shallow ramekins. 

Place ramekins in a large, rimmed baking pan; add enough boiling water to reach halfway up sides of ramekins. Bake for 30 to 35 minutes or until centers are just set. Remove from water; cool on a wire rack for 1 hour. Cover and refrigerate at least 1 hour or overnight. 

Just before serving, sprinkle remaining ¼ cup sugar over the tops of custards. Heat with a kitchen torch until the sugar caramelizes evenly. Allow to sit at room temperature for 1 minute until the caramelized sugar hardens. If you do not have a kitchen torch; place ramekins under a preheated broiler for 2 to 3 minutes, watching carefully not to burn. Garnish with fresh raspberries and mint, if desired.