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| Vanilla Chai Crème Brûlée |
Ingredients
For the Custard
- 2 cups heavy cream
- 1/2 cup whole milk
- 1 vanilla bean (or 1 tablespoon vanilla paste)
- 2 chai tea bags or 2 teaspoons loose chai blend
- 1 cinnamon stick
- 2 whole cardamom pods, lightly crushed
- 2 cloves
- Small slice of fresh ginger (or 1/4 teaspoon ground ginger)
- 5 large egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
- 3–4 tablespoons granulated sugar
- 4–6 shallow ramekins
- Baking dish for water bath
- Kitchen torch (best) or oven broiler
1. Infuse the Cream
In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the saucepan. Add the chai tea bags (or loose chai), cinnamon stick, cardamom pods, cloves, and ginger.
Heat the mixture over medium heat until it reaches a gentle simmer—do not let it boil. Once steaming and fragrant, remove it from heat and cover the pan. Let it steep for 15–20 minutes to fully absorb the warm chai flavors.
Strain the liquid through a fine sieve, removing the tea bags and all spices. Press lightly to extract all the infused cream. Discard the solids and return the infused cream to the saucepan.
2. Prepare the Egg Mixture
In a large mixing bowl, whisk the egg yolks, sugar, and a pinch of salt. Whisk just until the mixture is pale and combined—avoid whisking too vigorously, as too many bubbles will affect the texture of the custard.
3. Temper the Eggs
Reheat the infused cream just until warm (not boiling). Slowly pour the warm cream into the egg mixture in a thin stream, whisking continuously. This gradual process prevents the eggs from scrambling and ensures a silky, smooth custard.
Once fully combined, strain the mixture again to remove any remaining foam or curdled bits. This guarantees a clean, luxurious texture in the finished crème brûlée.
4. Set Up the Ramekins
Preheat your oven to 325°F (160°C).
Arrange your ramekins in a deep baking dish. Carefully pour the custard into the ramekins, filling them almost to the top. If bubbles form on the surface, use a kitchen torch or gently skim them off.
5. Create a Water Bath
Pour hot water into the baking dish around the ramekins, stopping halfway up their sides. This water bath ensures gentle, even cooking and prevents the custards from cracking.
6. Bake
Place the dish into the oven and bake for 35–45 minutes, depending on ramekin size. The custards should be set around the edges but still slightly wobbly in the center—you don’t want them completely firm.
Remove ramekins from the water bath and allow them to cool at room temperature for 20 minutes. Cover and refrigerate for at least 3 hours, or overnight for best flavor and texture.
7. Torch the Sugar Crust
When ready to serve, sprinkle about 1 teaspoon of sugar evenly over each custard. Rotate the ramekin to coat the top completely.
Using a kitchen torch, melt the sugar until it becomes amber, glassy, and crisp. A broiler also works—just watch carefully to prevent burning.
Let the sugar harden for 1–2 minutes before serving.
Tips for Success
- Steeping is key. The longer the cream infuses (without boiling), the stronger and more aromatic the chai flavor.
- Strain twice. This ensures your custard is perfectly smooth.
- Use shallow ramekins for the best custard-to-caramel ratio.
- Don’t overbake. Remove from the oven while the centers still jiggle slightly.
- For a perfect crust, use superfine sugar—it melts more evenly.
- Customize the spices: add star anise or a pinch of nutmeg for deeper warmth.
Vanilla Chai Crème Brûlée transforms a beloved classic into something cozy, aromatic, and irresistibly elegant. The crack of caramelized sugar paired with the creamy chai-infused custard makes every spoonful luxurious and comforting. It’s a dessert that feels both familiar and exciting, perfect for savoring slowly and sharing with loved ones.
Bon appétit!
