Masala Chai Crème Brûlée
Making a Crème Brûlée can be tricky, but when done right - with interesting flavours guest will love them. We tried the obvious favourite: Masala Chai! See the full recipe below.
Ingredients
Crème Brûlée:
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Cream 1 l
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Milk 300 ml
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Cardamom, powder 7 g
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Cinnamon powder 3 g
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Ginger powder 1 g
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Black pepper crushed 1 g
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Caster Sugar 400 g
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Egg, york 15 pc
Preparation
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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.
