Chai Tea Recipes
Chai Creme Brulee
||extra large egg yolks, beaten
||Chai.com Chai Masala (chai
||light brown sugar
- Steep 1 cup black, loose tea leaves
in 4 cups boiling water for 7 minutes. Strain tea leaves and
reduce to 3/4 cup.
- Preheat the oven to 325 degrees.
- In a large heat-proof mixing bowl, whisk
together the egg yolks and sugar.
- Place the cream in a heavy bottomed
saucepan over medium heat. Warm just until bubbles form around
the edge. Remove from heat and, whisking constantly, pour
into the egg and sugar mixture. Add the chai masala mix and
the reduced tea liquid. Continue whisking until the sugar
has dissolved and the mixture is well combined.
- Pour the mixture through a very fine
sieve into 6 creme brulee dishes, filling them only half full.
Place the dishes into a shallow baking dish large to hold
them without crowding. Place the dish on the middle rack oven.
Working quickly to preserve the heat, finish filling the dishes
with the custard mixture, making sure that it comes right
to the top of each dish.
- Then carefully fill the baking dish
with very hot tap water so it comes halfway up the sides of
the filled dishes. Bake for about 25 minutes, or until the
custard is set in the center. Remove the custards to a wire
rack to cool. Refrigerate for at least 3 hours, or until ready
- When ready to serve, preheat the broiler.
- Pass the brown sugar through a fine
sieve to eliminate all lumps. Generously sprinkle the top
of each chilled custard with an equal portion of the brown
sugar, taking care to cover all of the custard, so that it
gives an even finish. Place the chilled creme brulee dishes
under the preheated broiler and broil for about 2 minutes,
or until the tops are crackling brown. Remove from the broiler
and serve immediately.
Makes 6 servings.
Adapted from Raji
Cuisine : Indian Flavors, French Passion