Soft, creamy creme brulee with the delicate hint of chai tea will delight guests of all ages. If you want to try something a little more fancy, this could be an alternative dessert this Thanksgiving. Start a new tradition. Serve with your favourite biscotti or shortbread and seasonal fruit.
Chai Tea Creme Brulee
625 ml (2 1/2 cups) 35 per cent whipping cream
375 ml (1 1/2 cups) 3 per cent milk
1 chai tea bag
12 egg yolks
50 ml (1/4 cup) granulated sugar
125 ml (1/2 cup) packed brown sugar
Preheat oven to 150 C (300 F).
In a medium saucepan, heat cream, milk and tea over medium heat until steaming. Remove from heat and let steep for 5 minutes. Gently squeeze tea bag and remove.
Meanwhile, in a heatproof 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; gradually whisk in 250 ml (1 cup) of the hot cream mixture. Whisk in remaining cream. Skim off foam. Pour into eight 175-ml (6-oz) ramekins or custard cups. Place in a large roasting pan; pour in enough hot water to come three-quarters up sides of ramekins.
Bake in centre of oven for 45 to 55 minutes or until edges are set but centres jiggle and knife inserted in centres comes out creamy. Remove from water; let cool on a rack. Cover and refrigerate for at least 5 hours or until chilled and set or up to 2 days.
Preheat broiler. Place ramekins on rimmed baking sheet; using paper towelling, gently blot any liquid that has formed on the surface of the custards. Sprinkle 15 ml (1 tbsp) brown sugar evenly over each custard. Broil until sugar bubbles and caramelizes. Watch constantly because caramel turns from amber to black very quickly. Remove from heat and serve.
Makes 8 servings.