Some of the most enduring desserts come from accidental conversations between two food cultures. The Masala Chai Brûlée on the Koyal dessert menu is one of them - a French baked custard infused with the spice profile of an Indian chai, finished with the classic blowtorched caramel top. It has become the dessert most regulars order without looking at the menu.
The chai infusion
The custard base starts the way a classic crème brûlée does - cream, egg yolks, sugar, vanilla. The difference is the steeping step. Black tea, cardamom, fresh ginger, cloves, cinnamon, and black pepper are simmered into the cream for around twenty minutes before the eggs go in. The result is a custard that tastes unmistakably of chai - warm, spiced, slightly sweet, and faintly peppery on the finish.
The custards are baked in shallow dishes in a low oven until just set, then chilled overnight. Just before service, a layer of caster sugar is sprinkled across the top and torched until it forms a thin glass-like crust. That contrast - cold spiced custard underneath, hot caramel on top - is what makes the dish work.
Why it pairs well with the rest of the menu
A meal at Koyal tends to build through layers of spice. By the time you reach dessert, you want something that soothes rather than restarts the palate. The chai brûlée does both - the spices echo what you have eaten earlier, but the custard cools and softens everything. It is the natural close to a full tasting menu or a heavier course like the lamb shank nihari.
What to drink with it
A digestif works well - a small glass of Pedro Ximénez sherry is a regular pairing on the drinks list. Or, fittingly, a cup of properly brewed masala chai to finish.
Try it
Book a table at Koyal Surbiton - and leave room for dessert.
Experience it in Surbiton
Reserve a table at Koyal - 2 AA Rosettes, Brighton Road, Surbiton
