Dilmah Seven Star Tea


Food : Appetisers



Chai Masala Crème Brûlée
• 1000ml Milk
• 1g Salt
• 2pcs Clove
• 5g Nutmeg
• 2pcs Cinnamon Sticks
• 2pcs Star Anise
• 1pc Fresh Ginger
• 5g Sarawak Black Pepper
• 2 Bay Leaves
• 500g Egg Yolk
• 200g Sugar
• 20g Dilmah Yata Watte Tea
Yata Watta Jelly
• 500ml Water
• 10g Dilmah Yata Watte Tea
• 100g Sugar
• 5g Agar Agar
White Truffle Vanilla Gel
• 4pcs Tahiti Vanilla Bean
• 400ml Milk
• 300g Cream
• 100g Sugar
• 5ml White Truffle Oil
• Pinch of Salt
• Agar Agar


Chai Masala Crème Brûlée
  • Bring milk to a boil and add the spices and tea and infuse for 5 minutes. Strain
  • Combine the sugar and egg yolk, then add the spiced milk. Strain
  • Pour in a tray and bake at 150C. for ca. 30 minutes
Yata Watta Jelly
  • Bring water to boil and let the tea infuse for 5 minutes and strain. Combine sugar and Agar Agar. Pour into the tea and bring to a boil. Pour into a shallow pan and set aside.
White Truffle Vanilla Gel
  • Bring milk, cream, salt and vanilla to boil. Combine sugar and Agar Agar. Pour into the milk mixture and bring to a boil. Take off heat and cool and add the white truffle oil.

The range of Dilmah Tea used

  • Dilmah Watte Boutique Tea

The variety of Dilmah Tea used in the recipe

  • Yata Watte

Created by : Kenny Chen