Masala Chai Creme Brulee
Masala Chai Creme Brulee, an Indian take on the classic dessert! This creme brulee has all the flavors of chai with a touch of coconut!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup heavy cream
- 3/4 cup coconut cream (or use full fat coconut milk)
- 2 black tea bags
- 4 large egg yolks
- 4 tbsp granulated white sugar
- 1/2 tsp vanilla extract
- 1 tsp cinnamon powder
- 5-6 green cardamom pods
- 4 black peppercorns
- 3 clove 3 cloves
- 1/2 tsp ground ginger
- a pinch nutmeg powder
- 1-2 tsp caster sugar per ramekin
- toasted coconut chips
- cinnamon stick
Instructions
- 1
Preheat oven to 300 F degrees.
- 2
Separate eggs and place the yolks in a bowl. Eggs separate best when cold.
- 3
Add granulated sugar to egg yolks and whisk for 2-3 minutes or till sugar is completely dissolved and mixture turns pale yellow.
- 4
Add vanilla extract, whisk till combined and set aside.
- 5
In a pan, put heavy cream and coconut cream on medium heat.
- 6
Meanwhile using your spice grinder, grind green cardamom pods (with the skin), peppercorn and cloves.
- 7
Once the cream mixture heats a bit, add 2 black tea bags.
- 8
Now add the ground cardamom-clove-peppercorn mixture. Add ground ginger, cinnamon powder and nutmeg. Mix to combine.
- 9
Bring the mixture to a point where it starts to simmer.
- 10
Switch off heat and let the spices and tea bags steep in for 10-15 minutes so that the cream absorbs the flavors.
- 11
After 10-15 minutes, remove the tea bags from the mixture [make sure you press the tea bags with a spooon while removing them so that more chai flavors gets incorporated into the custard] and then add the cream to the egg yolk-sugar mixture, little at a time, stirring continuously.
- 12
Divide the mixture equally among 4 round ramekins.
- 13
Transfer the ramekins to a pan and then fill the pan with boiling water till ramekins are half submerged in water.
- 14
Bake at 300 F degrees for 40 minutes or until the custard appears set but still jiggles a bit. if your ramekins aren't deep like mine, this will be done in 25-30 minutes.
- 15
Carefully remove the ramekins from the pan and let them cool completely. Once cooled, wrap and chill overnight or for a minimum for 4 hours.
- 16
Once the custard is chilled, take the ramekins out of the refrigerator and let it sit at room temperature for around 15 minutes.
- 17
Sprinkle around 1-2 teaspoons of sugar on each dish, making sure it's properly covered with sugar.
- 18
Using your kitchen torch, caramelize the sugar, it will turn hard and crispy. You can also do this step of melting the sugar in the oven, on broil.
- 19
Top with some toasted coconut chips and garnish with a cinnamon stick and serve!