Chai Creme Brulee

Submitted by Da Huz

"Once you get the hang of making creme brulee it's pretty easy to experiment. Made this with an Indian meal, it was tasty!"

 

• Ready In: 50mins
• Ingredients: 5
• Serves: 4

ingredients

• 2 chai tea teabags
• 2 cups heavy cream
• 5 egg yolks
• 1⁄4 cup sugar
• 4 tablespoons sugar, for topping

directions

1. Put tea bags in cream and bring to simmering. Then remove from heat and allow to steep another 10 minutes before removing tea bags.
2. Meanwhile cream together egg yolks and sugar.
3. After cream is done steeping SLOWLY pour into egg mixture, mixing continually. If you pour too fast you will cook the egg prematurely.
4. Pour through a fine mesh strainer to remove any bits of egg and tea leaves that have escaped the tea bags.
5. Divide mixture evenly between 4 ramekins and place in a brownie pan. Pour water into the pan making sure not to splash any into the ramekins. The water should come about 2/3 of the way up the sides of the ramekins. You are making a water bath that will help provide gentle heat to the custard.
6. Bake at 350 for about 30 minutes, or until custards are set but jiggly.
7. Remove from oven and water bath and allow custards to cool to room temperature (at least an hour). Then cover and chill in the refrigerator at least 4 hours, or up to 2 days.
8. When ready to serve, top each with about 1/2 a tbsp of sugar and caramelize with a blowtorch (or try using your broiler, but be super careful not to burn the sugar). Depending on the shape of your ramekins you may need more sugar than this.