Masala Chai Creme Brûlée
A classic French dessert with an Indian twist, this Masala Chai Creme brûlée recipe has all the amazing warm spices and black tea that make up Masala chai with the fun of cracking through that brûléed top! Plus all these fall spices make this dessert perfect for Thanksgiving dessert and for all of your holiday baking needs.
Equipment
- 6 4oz ramekins
- Blowtorch
Ingredients
- 20 pods Green cardamom whole
- 3 sticks Cinnamon whole
- ½ inch Cube Fresh ginger peeled or sliced into strips
- 2 tsp Cloves whole
- 2 ea Star anise whole
- 1 tsp Black peppercorns whole
- 465 g Heavy cream
- 465 g Whole milk
- 112 g Light brown sugar
- 5 Bags Black tea
- 12 ea Egg yolks
- 6 Tbs Granulated sugar Approx for brûlée top
Instructions
- Add all of the whole spices including the ginger to a pot and turn on the heat to medium. Allow to toast in the pan tossing around occasionally until very fragrant and lightly browned.
- Add the heavy cream and milk then whisk in half the brown sugar. Turn the heat to high and allow to come to a boil. While waiting, whisk together the other half of the brown sugar with the egg yolks in a separate, heat resistance bowl.
- Remove from heat and add in the tea bags. Allow to steep for 15 minutes or until flavorful. In the meantime, prepare an ice bath by filling a large bowl with half ice and half water and adding a smaller bowl with a fine, mesh strainer on top.
- Remove the tea bags from the dairy, squeezing out the extra liquid and flavor, and bring back to a boil keeping the spices in the pot (these will be strained out at the end).
- Temper into your egg yolk mixture by whisking a small amount of the dairy into the yolks. Return everything to the pot and stir with a spatula instead of a whisk. Stir constantly using the spatula to scrape the bottom and sides of the pot. Continue cooking until nappe (or coats the back your spatula) or until 170℉.
- Immediately strain into your ice bath and allow to cool until still warm stirring occasionally. Preheat the oven to 300℉.
- Place your ramkeins in a baking dish and fill the ramekins with your base until ⅙-¼ inch from the top. Fill your baking dish with water about a third or half way up the ramekins. Bake for 60-75 minutes or until there is a slight jiggle in the center and is lightly firm to the touch when poked with a wet finger. Please note that if you have shallow but wide ramekins, it will take less time. If you have larger ramekins, it may take more time. Internal temperature should be 175℉.
- Allow your creme brûlée to chill in the fridge for about 2 hours or overnight before serving. Evenly sprinkle the top with granulated sugar and burn with your blowtorch until a deep amber color. Allow to cool and harden before enjoying.
- Leftover creme brulees should be stored in the fridge for at most four days. Bruleed tops can be re-bruleed by pouring out the dissolved sugar, sprinkling more sugar, and blowtorching again.
Nutrition
Calories: 463kcalCarbohydrates: 43gProtein: 6gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.002gCholesterol: 118mgSodium: 59mgPotassium: 318mgFiber: 3gSugar: 36gVitamin A: 1304IUVitamin C: 2mgCalcium: 215mgIron: 2mg
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