Chai Latte Creme Brulee
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
45
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Heavy Whipping Cream1 cup
Half-And-Half1 cup
White Sugar (divided)1 tsp
Ground Cinnamon1 tsp
Ground Cardamom1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 tsp
Ground AllspiceDirections:
1
Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan
2
Place over medium heat and bring just to a boil
3
Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes
4
Squeeze tea bags and discard; discard spent vanilla bean pod
5
Preheat oven to 300 degrees F (150 degrees C)
6
Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth
7
Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice
8
Spoon cream mixture into 6 6-ounce ramekins
9
Bring a pot of water to a boil
10
Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins
11
Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes
12
Remove ramekins from the water bath and refrigerate for 4 hours to overnight
13
Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer
14
Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving