Chai Latte Creme Brulee

Ingredients

• Servings: 6
• 2 cups heavy whipping cream
• 1 cup half-and-half
• 1 vanilla bean, split and scraped
• 4 chai tea bags
• 1 extra large egg
• 4 extra large egg yolks
• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup white sugar, divided

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 5 hrs 15 mins


• whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. place over medium heat and bring just to a boil. remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. squeeze tea bags and discard; discard spent vanilla bean pod.
• preheat oven to 300 degrees f (150 degrees c).
• whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
• spoon cream mixture into 6 6-ounce ramekins. bring a pot of water to a boil. place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
• bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. remove ramekins from the water bath and refrigerate for 4 hours to overnight.
• sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.