Chai Creme Brulee

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READY IN: 24hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 300F degrees.
  • Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.
  • Combine the sugar, vanilla and egg yolks, mixing well. Set aside.
  • Place the cream and the tea in a large saucepan and heat slowly just to the boiling point.
  • Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.
  • Pour 1/2 cup of the mixture into each ramekin.
  • Ideally, allow to sit overnight before baking.
  • Bake until the custard is set, about 35 minutes.
  • Allow to cool and refrigerate at least two hours. The longer the better.
  • About an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.
  • 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.
  • Cool to room temperature before serving.
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