A fresh spin on a classic French dessert, the rich custard of this brulee is flavoured with the spicy tones of desi tea.
SERVES 6
INGREDIENTS
Milk 500 ml
Cream 500 g
Masala chai powder 1/2 tbsp
Regular tea powder 10 g
Egg yolks 8
Vanilla essence 10 ml
Castor sugar 200 g
Granulated sugar 100 g
Method
Preheat the oven to 160°C.
In a medium-sized, heavy-based saucepan, heat the milk and cream together. Add the masala chai and tea powders and simmer for 5 to 6 minutes.
Remove from the heat and cover the pan. Allow it to cool for 15 minutes, letting the tea steep.
Meanwhile, whisk the egg yolks and castor sugar together until the mixture is a pale yellow.
Strain the milk and cream. Gradually whisk the egg and sugar mixture into it, adding a little at a time. Add the vanilla essence and whisk it again.
Pour the custard into 6 (7 to 8 ounce) greased ramekins. Place the ramekins in a large cake or roasting pan and pour hot water into the pan. It should come halfway up the sides of the ramekins.
Bake for 40 to 45 minutes, just until the crème brûlée sets but is still wobbly in the centre.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.
Remove the crème brûlée from the refrigerator at least 30 minutes prior to caramelizing the top layer.
To finish the dessert, divide the granulated sugar equally among the 6 ramekins, spreading a thin layer evenly over the top. Using a blow torch, caramelize the sugar to crisp the top.
Tip: Layer the sugar on top just before you are ready to serve. You can flavour the granulated sugar by grinding a dried vanilla pod and adding it to the sugar to make vanilla sugar. The Crème Brûlée can stay refrigerated up to 3 days.
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