indi chocolate Chai Tea Creme Brûlée recipe by Eat Seattle
Recipe and photo credits: Eat Seattle
Ingredients:- 2 1/2 cups cream
- 2 tablespoons indi chocolate chai tea
- 3/4 cup sugar
- 1/4 teaspoon salt
- 5 egg yolks
-
2 tablespoons granulated sugar
Directions:
- Preheat oven to 325 degrees. Place ramekins into a rimmed baking sheet or baking dish
- Warm up cream on stop and add indi chocolate chai tea. Let come to a simmer then turn off and let steep for 30-40 minutes. Strain out the tea leaves then add the cream and sugar to saucepan
- Lightly whisk egg yolks and salt together in medium size bowl
- Bring the cream mixture to a boil then take off heat and slowly add to the whisked egg yolks
- Bring a pot of water to a boil
- Add warm cream mixture into ramekins. Add the hot water to create a water bath around the ramekins. Water should come up about halfway around ramekins
- Bake in oven for 20-25 minutes. Custard should jiggle a little when done
- Let cool for 30 minutes then cover and put in fridge for at least 3 hours
- Add sugar to tops of custard then torch until brown and crisp
- Enjoy!
