Name: Chai Masala Creme Brulee
Total time: PT16200.0S
Yield: 2
Ingredients: 400 milliliter Heavy Cream; 100 milliliter Milk; 4 Egg; 1 Egg; 100 gram Brown Sugar; 40 gram Green Cardamom Pod; 25 gram Whole Clove; 1 Whole Nutmeg; 50 gram Cinnamon Stick; 12 Black Peppercorns; 100 gram Fresh Ginger; 1/4 teaspoon Ground Cinnamon; 50 gram Raw Sugar

If you like chai tea, you will fall in love with this creamy, spiced upgrade to the classic dessert. Crack into this chai masala creme brulee and experience Indian flavors on your next date night.

Peanut-Free

Tree Nut-Free

Fish-Free

Oven

Fridge

Stove

Grain-Free

Advanced

Low Salt

Fusion

Nut-Free

Soy-Free

Tomato-Free

Pescatarian

Gluten-Free

Date Night

Shellfish-Free

Dessert

Vegetarian

Indian

Chai Masala Creme Brulee

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Custard Base

Heavy Cream

milliliter

Milk

Brown Sugar

gram

Chai Masala Mix

Green Cardamom Pod

Whole Clove

Whole Nutmeg

Cinnamon Stick

Black Peppercorns

Fresh Ginger

Cinnamon Topping

Ground Cinnamon

teaspoon

Raw Sugar

Preheat oven to 210 degrees F (100 degrees C).

Prepare your spices by adding the {@0:}, {@4:}, {@3:}, {@2:}, and {@1:} to a dry, hot pan. Toast for 2 minutes until fragrant and set them aside to infuse the custard.

Prepare your spices by adding the Green Cardamom Pod (40 gram), Whole Cloves (25 gram), Whole Nutmeg (1 N/A), Cinnamon Stick (50 gram), and Black Peppercorns (12 N/A) to a dry, hot pan. Toast for 2 minutes until fragrant and set them aside to infuse the custard.

Prepare your spices by adding the Green Cardamom Pod (40 gram), Whole Clove (25 gram), Whole Nutmeg (1), Cinnamon Stick (50 gram), and Black Peppercorns (12) to a dry, hot pan. Toast for 2 minutes until fragrant and set them aside to infuse the custard.

Add {@2:} and {@1:} into a saucepan on medium heat, along with the {@0:} and toasted spices. Cook for 10 minutes or until the mixture begins to boil, turn off the heat immediately and leave the mixture to infuse and cool down for at least 15 minutes.

Add Milk (100 milliliter) and Heavy Cream (400 milliliter) into a saucepan on medium heat, along with the Fresh Ginger (100 gram) [sliced] and toasted spices. Cook for 10 minutes or until the mixture begins to boil, turn off the heat immediately and leave the mixture to infuse and cool down for at least 15 minutes.

Add Milk (100 milliliter) and Heavy Cream (400 milliliter) into a saucepan on medium heat, along with the Fresh Ginger (100 gram) and toasted spices. Cook for 10 minutes or until the mixture begins to boil, turn off the heat immediately and leave the mixture to infuse and cool down for at least 15 minutes.

Beat the {@2:} with a whisk or fork until combined. Add in yolks of the {@1:} and {@0:} and stir gently with a spatula.

Beat the Egg (1 N/A) with a whisk or fork until combined. Add in yolks of the Egg (4 N/A) [separated] and Brown Sugar (100 gram) and stir gently with a spatula.

Beat the Egg (1) with a whisk or fork until combined. Add in yolks of the Egg (4) and Brown Sugar (100 gram) and stir gently with a spatula.

Add the spiced liquid into the egg mixture through a sieve. Add gradually while stirring gently, whisking slowly to ensure no bubbles form.

Set ramekins into a baking dish. Strain the creme brulee mixture a second time through a sieve and into the prepared ramekins. Put into the oven and bake for 45 minutes.

Once your creme brulee is cooked through, remove from the oven and allow it to cool. Place in the fridge to set for at least 3 hours before finishing with the cinnamon-sugar coating.

Combine {@0:} and {@1:} together and sprinkle generously over the chilled creme brulee. Use a kitchen blowtorch to caramelize the sugar until it forms a hard, crispy surface. To get even caramelization, lightly dab any excess water off of the top of the creme brulee before sprinkling on the sugar.

Combine Ground Cinnamon (1/4 teaspoon) and Raw Sugar (50 gram) together and sprinkle generously over the chilled creme brulee. Use a kitchen blowtorch to caramelize the sugar until it forms a hard, crispy surface. To get even caramelization, lightly dab any excess water off of the top of the creme brulee before sprinkling on the sugar.