Chai Latte Creme Brulee

Ingredients and Weight:

• 2 cups heavy whipping cream
• 1 cup milk
• 1/2 cup granulated sugar
• 1/4 cup Chai tea concentrate
• 6 large egg yolks
• 1 vanilla bean, split and scraped
• 1/4 cup brown sugar, for brulee topping

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 325°F (163°C).
2. Combine heavy cream, milk, granulated sugar, Chai tea concentrate, and vanilla bean in a large saucepan. Bring to a simmer over medium heat.
3. In a separate bowl, whisk egg yolks until light and fluffy.
4. Gradually whisk the hot cream mixture into the egg yolks.
5. Strain the custard into a large bowl.
6. Divide the custard evenly among 8 ramekins and place in a roasting pan.
7. Pour hot water into the roasting pan to come halfway up the sides of the ramekins.
8. Bake for 45-50 minutes, or until the custards are set but still slightly wobbly in the center.
9. Remove from oven and let cool completely.
10. Refrigerate for at least 4 hours or overnight.
11. Before serving, sprinkle brown sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar until golden brown.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 300
• Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 150mg
• Sodium: 120mg
• Carbohydrates: 24g
• Protein: 9g

Dish Characteristics:

• Rich and creamy chai-infused custard
• Caramelized brown sugar topping
• Smooth and velvety texture
• Perfect for dessert or a special occasion

User Comments:

• "This creme brulee is absolutely delicious! The chai flavor is perfect and the topping is so crispy."
• "I made this for a dinner party and it was a huge hit. Everyone loved the combination of flavors."
• "The instructions were easy to follow and the result was a beautiful and decadent dessert."

Special Precautions and Tips:

• Use fresh, high-quality ingredients for the best flavor.
• Make sure the custards are completely chilled before torching the brown sugar. This will prevent the custard from overcooking.
• If you don't have a kitchen torch, you can caramelize the sugar under a preheated broiler.