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