Dirty Chai Pot De Creme Recipe
Indulge in our Dirty Chai Pot de Crème, a luxurious dessert that perfectly blends the rich flavors of smooth chocolate and aromatic chai spices. Each velvety spoonful offers a delightful contrast of creamy texture and bold, warming spices, topped with a delicate dollop of whipped cream and a sprinkle of cinnamon. A unique twist on a classic treat, this dessert is sure to satisfy your cravings and warm your soul.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Infuse the Cream
In a saucepan over medium heat, combine the heavy cream, whole milk, and chai tea bags. Heat until just simmering, then remove from heat and let steep for 15 minutes.
Whisk Egg Yolks and Sugar
In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
Combine Mixtures
Remove the tea bags from the cream mixture. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Add Flavors
Stir in the vanilla extract, espresso or strong coffee, and cinnamon until well combined.
Bake the Pot de Crème
Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
Cool and Serve
Remove ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving. Top with whipped cream, cocoa powder, and chocolate shavings before serving.