Chai Spice Crème Brûlée Recipe
Easy recipe for creamy French custard infused with the warm, earthy flavors of chai
Ingredients
- 1 quart heavy whipping cream
- 1 Tbsp. vanilla bean paste or 1 whole vanilla bean, sliced lengthwise
- 1 cup white sugar divided
- 6 large egg yolks
- 3 Chai black tea bags
Instructions
- Stir cream and vanilla bean paste together in a medium saucepan. (If using a whole vanilla bean, scrape the beans into the saucepan and also put the vanilla 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 single layer in a 9x13 baking dish. Set up the water bath: fill the baking dish with hot water until it reaches about halfway up the sides of the ramekins. The water does not have to be boiling.
- In a bowl, whisk egg yolks and 1/2 cup sugar together. Remove vanilla bean pod, if using, from the cream mixture and discard. Squeeze the tea bags into the cream mixture and discard.
- Slowly pour the cream into the egg mixture, a little at a time, whisking constantly. Divide the custard mixture evenly among the ramekins. Bake 40-45 minutes, until crème brûlée is set but still jiggly.
- When cool enough to handle, remove from the baking pan to cool on a wire rack. Cover and refrigerate several hours until set. Remove from the refrigerator and sprinkle evenly with the remaining 1/2 cup sugar. Use torch to burn the sugar topping until browned.
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