Chai masala creme brulee

Chai masala creme brulee

First recipe of 2023 and it's a sweet one guys ! Deliciously creamy chai masala creme brulee with a nice caramel on top that snaps when you tap it with your spoon. So good.

What is chai masala ? It's a black tea with spices, from India. As far as spices, you often find cinnamon, ginger, clove, cardamom, black pepper, pink pepper... Recipes might vary from one brand to another. My favorite is the Kashmir chai from Kusmi tea but you can find a good selection on Amazon too.

I love chai latte so I figured infusing it in the milk of the creme brulee would be good and it was. I highly recommend you try it. Hot tip though, wait until the last minute to caramelize the sugar on top because humidity will make it soft if you do it too early.

This recipe only uses egg yolks so if you don't know what to do with the whites, here are two ideas.
First, financiers, buttery and soft, they're so good :

Caramelized apples financiers
Financier refers to precious childhood memories of mine. My great grandma used to buy me one financier at the bakery when she’d come pick me up from school or when we were on a walk, I’d eat it before we even reach the house.

Or, matcha meringues that are delicious with a cup of tea.

Matcha meringues
Look at these cute green-ish meringues, naturally colored by matcha powder. They taste like... matcha and the natural color has a big wow factor. Only 3 ingredients ti make them, they’re perfect.

Chai masala creme brulee (makes 6) :

  • 500ml whole milk
  • 4 egg yolk
  • 50 g white sugar
  • 2 tbsp of your favorite chai masala mix
  • 1/2 vanilla bean
  • Brown sugar (for the caramel on top)

Preheat the oven at 160°C/320°F.

Heat the milk in a sauce pan until it's boiling. Turn the heat off, add the vanilla bean (cut in two lengthwise) and the tea to the milk. Let it infuse for 5 minutes.

Meanwhile, whisk the egg yolks with white sugar until you reach a pale yellow creamy consistency.

Strain the milk through a thieve. Let it cool for a few minutes.

Add a few tablespoons of milk into the eggs and whisk. Pour the leftover milk a little bit at a time, whisking while you do.

Pour the batter into 6 ramequins.  

Put the ramequin on an oven tray, fill the oven tray with water for a waterbath cooking.

Bake for 50 to 60 minutes at 160°C/320°F.

Let the creme brulee rest for two hours before serving, either at room temperature or in the fridge.

Before serving, add a thin layer of brown sugar on top of each ramequin and torch it to caramelize it (or use the grill position of your oven, keep a close eye on it).

Serve and enjoy !