Chai Creme Brulee

1. 1

   Preheat the oven to 300F degrees.

2. 2

   Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.

3. 3

   Combine the sugar, vanilla and egg yolks, mixing well. Set aside.

4. 4

   Place the cream and the tea in a large saucepan and heat slowly just to the boiling point.

5. 5

   Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.

6. 6

   Pour 1/2 cup of the mixture into each ramekin.

7. 7

   Ideally, allow to sit overnight before baking.

8. 8

   Bake until the custard is set, about 35 minutes.

9. 9

   Allow to cool and refrigerate at least two hours. The longer the better.

10. 10

    About an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.

11. 11

    Melt the sugar with a flame until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for 30 seconds.

12. 12

    Cool to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.