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Crème Brûlée:

  • Cream 1.0 l
  • Milk 300.0 ml
  • Cardamom, powder 7.0 g
  • Cinnamon powder 3.0 g
  • Ginger powder 1.0 g
  • Black pepper crushed 1.0 g
  • Caster Sugar 400.0 g
  • Egg, york 15.0 pc
  1. Crème Brûlée:

    • Heat cream and milk slowly, simmer, don’t boil.
    • Brew the Lipton Yellow Label Teabags in simmering cream.
    • Add spices and brew for 5 minutes.
    • Strain the mixture.
    • In a mixing bowl cream the sugar and eggs until sugar is dissolved and mixture is turned light yellow.
    • Temper the chai cream mixture into the egg sugar mixture.
    • Pour the mix into ramekins.
    • Place ramekins in a water bath and bake in the oven for 30 minutes at 160°C.
    • Set Crème Brûlée in the fridge for 12 hours.
    • When ready to serve, sprinkle with caster sugar and Brûlée the top.