If you like chai tea, you will fall in love with this creamy, spiced upgrade to the classic dessert. Crack into this chai masala creme brulee and experience Indian flavors on your next date night.
Total Time
4hr 30min
5.0
4 Ratings
Author: SideChef
Servings:
2
Ingredients
Custard Base
•
1 2/3
cups
Heavy Cream
•
1/3
cup
Milk
•
4
Eggland's Best Classic Eggs
, separated
•
1
Eggland's Best Classic Egg
•
1/2
cup
Brown Sugar
Chai Masala Mix
•
1/2
cup
Green Cardamom Pods
•
4
Tbsp
Whole Cloves
•
1
Whole Nutmeg
•
1/3
cup
Cinnamon Sticks
•
12
Black Peppercorns
•
1
cup
Fresh Ginger
, sliced
Cinnamon Topping
•
1/4
tsp
Simply Organic Cinnamon, Ground
•
3
Tbsp
Raw Sugar
Cooking Instructions
1.
Preheat oven to 210 degrees F (100 degrees C).
2.
Prepare your spices by adding the Green Cardamom Pods (1/2 cup), Whole Cloves (4 Tbsp), Whole Nutmeg (1), Cinnamon Sticks (1/3 cup), and Black Peppercorns (12) to a dry, hot pan. Toast for 2 minutes until fragrant and set them aside to infuse the custard.
3.
Add Milk (1/3 cup) and Heavy Cream (1 2/3 cups) into a saucepan on medium heat, along with the Fresh Ginger (1 cup) and toasted spices. Cook for 10 minutes or until the mixture begins to boil, turn off the heat immediately and leave the mixture to infuse and cool down for at least 15 minutes.
4.
Beat the Eggland's Best Classic Egg (1) with a whisk or fork until combined. Add in yolks of the Eggland's Best Classic Eggs (4) and Brown Sugar (1/2 cup) and stir gently with a spatula.
5.
Add the spiced liquid into the egg mixture through a sieve. Add gradually while stirring gently, whisking slowly to ensure no bubbles form.
6.
Set ramekins into a baking dish. Strain the creme brulee mixture a second time through a sieve and into the prepared ramekins. Put into the oven and bake for 45 minutes.
7.
Once your creme brulee is cooked through, remove from the oven and allow it to cool. Place in the fridge to set for at least 3 hours before finishing with the cinnamon-sugar coating.
8.
Combine Simply Organic Cinnamon, Ground (1/4 tsp) and Raw Sugar (3 Tbsp) together and sprinkle generously over the chilled creme brulee. Use a kitchen blowtorch to caramelize the sugar until it forms a hard, crispy surface. To get even caramelization, lightly dab any excess water off of the top of the creme brulee before sprinkling on the sugar.
Nutrition Per Serving
CALORIES
1238
FAT
81.1 g
PROTEIN
20.6 g
CARBS
114.0 g
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