Masala Chai Crème Brûlée

Name: Masala Chai Crème Brûlée
Yield: 10
Ingredients: 1.0l Cream; 300.0ml Milk; 2.0pc Lipton Yellow Label Teabags (20x150TB); 7.0g Cardamom, powder; 3.0g Cinnamon powder; 1.0g Ginger powder; 1.0g Black pepper crushed; 400.0g Caster Sugar; 15.0pc Egg, york

Designed for professional chefs, check out this Masala Chai Crème Brûlée recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Lipton Yellow Label Teabags.

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Crème Brûlée:

Cream 1.0 l
Milk 300.0 ml
Lipton Yellow Label Teabags (20x150TB) 2.0 pc
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

Desserts

Fusion

Eggs

Western Cuisine

Ramzan

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Preparation

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.