Prep Time: 30 minutes
Cook Time: 40 minutes
What is Crème Brûlée made of?
All you need to make the perfect crème brûlée are four basic ingredients: cream, vanilla, sugar and eggs. Too easy, right? This recipe calls for vanilla bean paste. Vanilla bean paste is simply the beans already scraped out of the pods. I keep a jar of it in the pantry. It imparts a gorgeous flavor and aroma to lots of desserts and drinks with the added visual of real vanilla beans. If you can’t find vanilla bean paste, you can use an actual vanilla bean. Or if you’re really in a pinch, just use an equal amount of pure vanilla extract.
Don’t try to substitute milk – even whole milk – for the heavy cream. It will not yield the creamy, custardy texture that crème brûlée is famous for. Adding to that trademark texture is the egg yolks. Yep, we are ditching the whites! Use them to make an omelette to keep with the French theme you’ve got going on.
What is Chai?
How to Make Crème Brûlée
Chai Spice Crème Brûlée
- 1 quart heavy cream
- 1 Tbsp. vanilla bean paste or 1 whole vanilla bean, sliced lengthwise
- 1 cup sugar divided
- 6 large egg yolks
- 3 Chai black tea bags
- Stir cream and vanilla paste together in a saucepan. (If using a whole vanilla bean, scrape the beans into the saucepan and also put the pod in). Bring to a boil. Watch closely because it can easily boil over. Remove from heat and stir in the tea bags. Cover and let steep for 15 minutes.
- Preheat oven to 325 degrees. Arrange 6 ramekins in a 9×13 baking dish. Fill the baking dish half way with water.
- In a bowl, whisk egg yolks and 1/2 cup sugar together. Remove tea bags (and vanilla bean pod, if using) from the cream mixture and discard. Slowly pour the cream into the eggs, a little at a time, whisking constantly. Divide the mixture evenly among the ramekins. Bake 40-45 minutes, until creme brulee is set but still jiggly.
- Cover and refrigerate several hours until set. Remove from the refrigerator and sprinkle evenly with the remaining 1/2 cup sugar. Use a torch to burn the tops until browned.