Safari Masala Chai Crème Brûlée

Ingredients

Yield:

8 serves

• • 2 1/2 cups heavy cream
  • 1 1/2 cups full cream milk
  • 2 Safari Masala chai tea bags
  • 1 Cinnamon stick
  • ½ tsp Ginger
  • 1 tsp cardamom
  • 8 cloves
  • 12 egg yolks
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar

Preparation

Difficulty:

Medium

Time:

60 Minutesprep and cooking time

Total Time:

5 Hourschill time

1. 1. In medium saucepan, heat cream, milk and tea and spices (cardamom, cloves, ginger, and cinnamon) over a medium heat, until steaming. Remove from heat and let steep for 5 minutes. Gently squeeze tea bag and remove. Strain through a sieve to remove the spices.
   2. In a heat proof bowl, whisk together yolks and sugar. Place over a saucepan of simmering water and whisk for 5 minutes or until light yellow in colour. Remove from heat and gradually whisk in 1 cup of the hot spiced cream mixture. Whisk in remaining spiced cream.
   3. Place eight 1/2-cup ramekins in a 9-by-13-inch baking dish. Strain the cream mixture into a bowl, pressing on the solids; discard the solids.
   4. Pour the cream mixture into eight ramekins and fill the baking dish with enough hot water to come three-quarters up the sides of the ramekins.
   5. Bake in centre of oven for 45 to 55 minutes or until edges are set but the centre is soft and a knife inserted in the centres comes out creamy.
   6. Remove from water; let cool on a rack. Cover and refrigerate for at least 5 hours or until chilled.
   7. Divide the brown sugar equally between the ramekins. Torch the sugar with a blow torch untill it turns golden and bubbles. Alternatively broil for the same results.