Try this Masala Chai Crème Brûlée recipe, or contribute your own.
Suggest a better descriptionSource: Leite's Culinaria
1. Preheat oven to 300°F (150°C).
2. In a spice or coffee grinder or using a mortar and pestle, combine the cloves, cardamom seeds, and cinnamon and grind to a fine powder.
3. In a large pot set over medium heat, combine the cream, milk, tea bags, ginger, and spices and stir to mix well. Bring almost to a boil and then reduce the heat and gently simmer for 5 minutes. Remove from the heat and set aside to infuse for 10 minutes. Strain the mixture through a fine-meshed strainer or cheesecloth into a large measuring cup.
4. In a large bowl, whisk 1/2 cup sugar, egg yolks, and vanilla until light and creamy, about 2 minutes. Whisking constantly, very slowly pour the strained cream into the egg mixture.
5. Place 4 to 6 ramekins in a shallow roasting pan. Divide the custard mixture evenly among the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake until the custard is just set with a slight wobble in the center of each, 30 to 40 minutes, depending on the size of the dish.
6. Remove the ramekins from the roasting pan and let cool to room temperature, about 1 hour. Cover and refrigerate the custards at least 2 hours or up to 2 days.
7. When ready to serve, evenly sprinkle the remaining 5 tablespoons sugar over the custards so it covers the surface. Carefully caramelize with a kitchen blowtorch or, if using ovenproof dishes, adjust the oven rack 4 inches (10 cm) beneath the broiler and preheat the broiler. Blowtorch or broil until the sugar is evenly browned and melted into glass. Serve immediately or refrigerate for up to 2 hours.
* You can substitute cinnamon stick for 1 teaspoon of ground cinnamon
*You can substitute loose leaf chai with 2 Indian masala chai tea bags
Nutrition Facts
Serving: 1serving
Calories: 369kcal (18%)
Carbohydrates: 22g (7%)
Protein: 5g (10%)
Fat: 30g (46%)
Saturated Fat: 18g (113%)
Polyunsaturated Fat: 2g
Monounsaturated Fat: 8g
Cholesterol: 243mg (81%)
Sodium: 35mg (2%)
Potassium: 138mg (4%)
Fiber: 1g (4%)
Sugar: 20g (22%)
Vitamin A: 1272IU (25%)
Vitamin C: 1mg (1%)
Calcium: 103mg (10%)
Iron: 1mg (6%)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 553 | ||
Calories from Fat: 390 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.3g | 58 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 1446.3mg | 445 % | |
Sodium 71.4mg | 2 % | |
Potassium 177.6mg | 5 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 22.6g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 553
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