A couple of weeks ago, I had dinner at Edible Canada. They have a monthly, seasonally-inspired, four-course tasting menu for $30. I honestly don’t know how they do it. It is a ridiculously good deal, and so, so yummy. The autumn squash risotto… sigh.
Anyway, the meal wrapped up with your choice of two desserts. I don’t even remember what the competition was, because, if there is creme brulee on the dessert menu, I’m ordering that. End of story. This one was a Chai Creme Brulee, made with tea from the Granville Island Tea Company.
I’d forgotten that I’d made Chai Creme Brulee before, and I had to do a search through the blog to make sure I hadn’t already posted the recipe. This, coupled with the acquisition of a new brulee torch, inspired me to make these again.
I drink a lot of Chai this time of the year. I mostly drink the Chocolate Chili Chai from David’s Tea, but I’m not below brewing up my own. I keep a stock of cardamom pods, cinnamon sticks, and whole cloves in my cupboard just in case the spirit moves me.
Chai Creme Brulee
- 1/3 c sugar
- 2 c whipping cream
- 4 egg yolks
- 1/2 tsp vanilla
- One cinnamon stick, broken in half
- 6 cardamom pods, smashed
- 6 whole cloves
- One chai teabag or 1 tbsp loose tea
- Pre-heat your oven to 300 degrees, and boil a kettle full of water.
- In a medium, heavy-bottomed-saucepan, heat the milk slowly over low- to medium-heat, just to the point where it is steaming, but not yet boiling. Remove from the heat and allow to cool for a couple of minutes.
- In a separate bowl, add the sugar to the eggs and whip until the eggs are pale. Add the vanilla and whip a bit more.
- Take a few tablespoons of the hot cream and add to the egg mixture and mix well. Then, slowly add the egg mixture into the cream, whisking continuously. Add the spices and the teabag, and place on low heat for about five minutes. Do not let it boil!
- Arrange four small ramekins in a square baking dish. Strain the creme mixture into something with a pourable spout (I use a 2-cup pyrex measuring cup), and pour the creme into each of the ramekins, until they are about 3/4 full.
- Place the pan in the oven, then pour the boiling water into the pan, so that it surrounds the ramekins, and comes about 2/3 of the way up them.
- Bake for about 25 minutes, or until the center is set.
- Refrigerate overnight.
- To “brulee:” pour a thin layer of white sugar all over the surface of the pudding. Burn it with your torch! (it’s the fun part). If you don’t have a brulee torch, you can use the broiler, but the results are slightly less accurate.
- Crack and enjoy!