Chai Creme Brulee Recipe

Chai Creme Brulee Directions

1. 1

   Infuse the Cream

   In a saucepan, combine heavy cream, whole milk, and the chai tea bags. Heat over medium heat until it begins to simmer. Remove from heat and let steep for 15 minutes.

2. 2

   Prepare the Custard Mixture

   In a mixing bowl, whisk together egg yolks, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves until well combined.

3. 3

   Combine Mixtures

   Remove the tea bags from the cream mixture and gradually pour the warm cream into the egg yolk mixture while whisking constantly to temper the eggs.

4. 4

   Bake the Custard

   Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.

6. 6

   Caramelize the Sugar

   Sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. Let it cool for a few minutes before serving.