Crème Brûlée:

  1. Crème Brûlée:

    • Heat cream and milk slowly and don’t boil, but only simmer.
    • Brew the Lipton Yellow Label Tea Bags 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 water bath & bake in 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.