This is a slight adaptation of the traditional creme brulee recipe, which has been infused with chai spices to add an indian twist to a traditional classic.
I had no idea that creme brulee was such a simple recipe to make, with a few simple ingredients. It is also a fantastic make-ahead dessert, when you have other dishes to prepare for a dinner party.
Speaking of dinner parties, to celebrate the ease of lockdown regulations, we recently had a little dinner party with a few close friends which we have not seen in a while. I made a milk tart version of a creme brulee to enhance the traditional flavours of creme brulee. It was from here that I got the idea to make a chai version of this recipe.
I love the depth of flavour which is added by the spices, and the turmeric adds a wonderful golden hue to the custard.
WHAT SHOULD I KNOW ABOUT MAKING THIS RECIPE?
- Infusing the spices in the cream overnight allows for a deep flavour to develop.
- It is important to gradually add the cream to the eggs and sugar mixture so as to not scramble the eggs.
- Skimming the foam off the top off the custard prevents the top from scrambling once baked.
- Baking the custard at 160 degrees celcius also helps to prevent it from curdling.
- 650g whipping cream
- 85g fresh ginger, coarsely grated
- 12 green cardamom pods, crushed and seeds released
- 4 cinnamon quills
- 1 English breakfast teabag
- 4 bay leaves
- 1/2 tsp whole black peppercorns, crushed
- 1 nutmeg, crushed
- 1 tsp turmeric
- 65g caster sugar
- 8 large egg yolks
- 100g caster sugar, for bruleeing
- Place the whipping cream into a medium saucepan and add all the spices into the cream.
- Heat on a medium low speed until the cream comes to a boil. then remove from the stove and let cool for about 30 minutes.
- Thereafter, place in the fridge to infuse overnight. This gives the custard its depth of flavour.
- When ready to bake the custards, preheat your oven until 160 degrees celcius.
- Reheat the cream until it is just about to boil.
- Remove from the stove and strain out the spices.
- In another bowl, whisk the eggs and sugar together until combined. You do not have to do this for more than 30 seconds.
- Then add a bit of the warm cream mixture to the eggs and sugar, to temper the eggs. Then add in the remaining cream and whisk to combine.
- Skim off the foam, or there will be a bit of scrambling on the top of the custards. This is not the end of the world, it just will not look as pretty
- Pour the custard into six medium size ramekins.
- Set the ramekins into a large baking dish and fill with boiling water, until it comes up half the height of the ramekins.
- Bake for around 20 minutes. It is done when the sides are set, but there is a wobble in the middle.
- Remove from the oven and let the custards come room temperature.
- Then place in the fridge to chill for at least six hours.
- When ready to serve, spread evenly around 18g of caster sugar, on the top of the custard and brulee with a blowtorch.
- The caramel will form a crisp layer on the top of the custard.
Recipe by adventureswithsugar.com