Creamy and decadent homemade Chai Creme Brulee is an easy to make, gluten-free dessert, made with bold and aromatic spices.
- 8 egg yolks, room temperature
- 1/2 cup sugar
- 3 cups heavy cream
- 4 tea bags of black tea
- 1 cinnamon stick
- 3 cloves, whole
- 3 green cardamom pods, whole
- 4 tbsp sugar for topping
- Boil a kettle of water for the water bath in which the ramekins will be baked.
- Preheat the oven to 325 degrees
- Whisk together eggs and sugar until it is pale yellow and comes together in long ribbons
- Heat up heavy cream at a medium heat with tea bags and spices until the desired chai color and cream comes to a gentle boil.
- Ladle heated cream into egg mixture and whisk. This process allows for the eggs to temper (increase in heat without cooking).
- Continue adding heated cream and whisking until combined.
- Pour the custard mixture through a sieve into a pourable jug or large measuring cup.
- Place the ramekins into a baking tray.
- Pour custard mixture evenly into the ramekins.
- Pour boiling water into the baking tray (should reach the halfway mark).
- Place baking tray with ramekins into the oven and cook for 30-40 minutes until firm but jiggly.
- Take out of the oven and let cool. Cover with plastic wrap and place in fridge for a minimum of 8 hours for it to set.
- Sprinkle a thin layer of sugar over each ramekin and torch with a blow torch before serving.
This recipe makes enough custard for eight 4 ounce servings (32 ounces in total).