Chai Tea Creme Brûlée

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 1/2 cups 35% cream
• 1 1/2 cups 3% milk
• 1 chai tea bag
• 12 egg yolks
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar

Recipe

• 1 preheat oven to 300°f.
• 2 in a medium saucepan, heat cream, milk and tea over medium heat until steaming. remove from jeat and let steep 5 minutes. gently squeeze tea bag and remove.
• 3 meanwhile, in a heatproof bowl, whisk together yolks and sugar. place over a saucepan of simmering water and whisk for 5 minutes or until light yellow in color.
• 4 remove from heat; gradually whisk in 1 cup of the hot cream mixture. whisk in remaining cream. skim off foam. pour into 8 (6oz) ramekins or custard cups. place in a large roasting pan; pour in enough water to come three-quarters up sides of ramekins.
• 5 bake in center of oven for 45-55 minutes or until edges are set but center jiiggle and knife inserted in center comes out creamy.
• 6 remove from water; let cool on rack. cover and refrigerate for at least 5 hours or until chilled and set or up to 2 days.
• 7 preheat broiler. place ramekins on rimmed baking sheet; using paper towelling, gently blot any liquid that has formed on the surface of the custards, sprinkle 1 tablespoons brown sugar evenly over each custard. broil until sugar bubbles and caramelizes.
• 8 watch constantly because caramel turns from amber to black very quickly, remove from heat and serve.