Chai Creme Brulee

Easily my favorite dessert, Creme Brulee beats cheesecake hands down! Rich, creamy and decadent, this version has a bit of a twist: the spice of a cup of chai tea. Best if you have a day ahead to prepare this: the cooking time includes this extra time to set.

• Ready In: 24 hrs 30 mins
• Serves: 4
• Yields: 4 1/2 cup servings

Ingredients

• 4  large  egg yolks
• 1⁄4 teaspoon vanilla
• 1⁄4 cup sugar
• 1 1⁄2 cups heavy cream
• 4  teaspoons sugar
• 2  chai tea teabags (or loose tea, in an infuser)

Directions

1. Preheat the oven to 300F degrees.
2. Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.
3. Combine the sugar, vanilla and egg yolks, mixing well. Set aside.
4. Place the cream and the tea in a large saucepan and heat slowly just to the boiling point.
5. Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.
6. Pour 1/2 cup of the mixture into each ramekin.
7. Ideally, allow to sit overnight before baking.
8. Bake until the custard is set, about 35 minutes.
9. Allow to cool and refrigerate at least two hours. The longer the better.
10. About an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.
11. Melt the sugar with a flame until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for 30 seconds.
12. Cool to room temperature before serving.