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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Soft ,creamy Créme Brûlée with the delicate hint of Chai tea will delight guests of all ages. This could be an alternative dessert this Thanksgiving - start a new tradition. Serve with your favorite biscotti or shortbread and seasonal fruit. There are many recipes for Chai tea, but in general it's black tea brewed with a mixture of such spices of cardamom, cinnamon, cloves and ginger and is diluted with milk and sugar. I always use Tetley tea bags, they are so good - the tea is so delicious. Ingredients:
2 1/2 cups 35% cream |
1 1/2 cups 3% milk |
1 chai tea bag |
12 egg yolks |
1/4 cup granulated sugar |
1/2 cup packed brown sugar |
Directions:
1. Preheat oven to 300°F.
2. In a medium saucepan, heat cream, milk and tea over medium heat until steaming. Remove from jeat and let steep 5 minutes. Gently squeeze tea bag and remove.
3. Meanwhile, in a heatproof bowl, whisk together yolks and sugar. Place over a saucepan of simmering water and whisk for 5 minutes or until light yellow in color.
4. Remove from heat; gradually whisk in 1 cup of the hot cream mixture. Whisk in remaining cream. Skim off foam. Pour into 8 (6oz) ramekins or custard cups. Place in a large roasting pan; pour in enough water to come three-quarters up sides of ramekins.
5. Bake in center of oven for 45-55 minutes or until edges are set but center jiiggle and knife inserted in center comes out creamy.
6. Remove from water; let cool on rack. Cover and refrigerate for at least 5 hours or until chilled and set or up to 2 days.
7. Preheat broiler. Place ramekins on rimmed baking sheet; using paper towelling, gently blot any liquid that has formed on the surface of the custards, Sprinkle 1 tablespoons brown sugar evenly over each custard. Broil until sugar bubbles and caramelizes.
8. Watch constantly because caramel turns from amber to black very quickly, Remove from heat and serve.
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