Best Chai Latte Creme Brulee Recipes

CHAI CREME BRULEE

Steps:

• Preheat the oven to 300F degrees.
• Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.
• Combine the sugar, vanilla and egg yolks, mixing well. Set aside.
• Place the cream and the tea in a large saucepan and heat slowly just to the boiling point.
• Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.
• Pour 1/2 cup of the mixture into each ramekin.
• Ideally, allow to sit overnight before baking.
• Bake until the custard is set, about 35 minutes.
• Allow to cool and refrigerate at least two hours. The longer the better.
• About an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.
• Melt the sugar with a flame until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for 30 seconds.
• Cool to room temperature before serving.

CHAI CREME BRULEE

Steps:

• Steep 1 cup Darjeeling tea leaves in 4 cups boiling water for 7 minutes. Strain tea leaves and reduce to 3/4 cup. Grind spice to powder. 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 spice powder 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 flameproof 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 to use. 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.

CARAMEL-CHAI TEA LATTE

Steps:

• In a large saucepan, bring water and milk to a boil over medium heat, stirring occasionally. Add tea bags. Reduce heat; simmer, covered, 5 minutes. Remove from heat; continue steeping, covered, 5 minutes. , Squeeze excess liquid from all tea bags into tea; discard tea bags. Stir in caramel syrup. If desired, top servings with whipped cream and caramel topping.,