crème brûlée with Chai
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Crack spoon through sugar and enjoy this decadent dessert.
Ingredients
2 cups heavy whipping cream
1 ½ tablespoons loose-leaf masala chai tea
5 egg yolks
⅓ cup sugar, plus extra for caramelizing
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Preparation
In small saucepan, bring whipping cream to boil. Turn off heat, add tea and let steep 6 minutes.
In medium-sized bowl, whisk yolks and sugar together. Temper egg yolks by adding tea mixture a little bit at a time, whisking constantly. Using fine-mesh strainer, strain custard to remove tea leaves. Whisk and let cool in ice bath or refrigerate overnight.
Preheat oven to 325 ̊F. Place 6 espresso cups in roasting pan. Divide cooled custard between cups, pour hot water in bottom of roasting pan until it comes quarter way up sides of cups. Bake until outside of custard is set and centre still jiggles slightly, approximately 30-40 minutes. Allow to cool at room temperature and chill in refrigerator before serving.
To serve, sprinkle 1 teaspoon sugar evenly over surface of each custard and caramelize with butane or propane torch. Serve immediately. Serves 6.
