I’ll not lie. The ingredient list contains a few specialty items. And the process is a bit time-consuming. But these little custards are very much worth it. So rich and full of flavor; and they can be made a day or so in advance, for those crazy days when you’re expecting visitors and have no time to make something awesome.
Here’s how to make these scrumptious little bowls of creaminess:
First, the ingredient list: heavy cream, whole milk, chai concentrate (I used Tazo, but you can use any kind you wish), ground ginger, cinnamon stick, ground cardamom, whole cloves, crushed red pepper, egg yolks, and brown sugar.
Preheat your oven to 325ºF. Place 1 1/2 cups cream, milk, chai concentrate, ginger…
…cinnamon stick, cardamom, cloves, and red pepper in a saucepan.
Bring to a boil and simmer for 5 minutes.
Remove from heat, cover, and let steep for 15 minutes. This will help to intensify the flavors.
Meanwhile, place 6 ramekins in a 13×9-inch pan.
Strain the cream mixture into a bowl. Discard the solids, or boil in a pan of water for a lovely aroma.
Separate the egg yolks from the whites. Whisk together the brown sugar and egg yolks.
Whisk in the strained cream mixture.
Divide the custard evenly among the prepared ramekins. I find it easiest to place the custard in a pitcher first.
Pour hot water into the baking dish to reach halfway up the sides of the ramekins.
Cover with aluminum foil.
Pierce the foil in several places.
Bake until softly set, about 30 minutes. Remove from pan and let cool for 1 hour. Cover with wax paper (I used plastic wrap) and refrigerate for at least 2 hours. Just before serving, whip the remaining cream to soft peaks. Dollop a little (or a lot) onto each custard. Enjoy!
• My husband and I found that the red pepper was a little odd. You could easily leave this out if you prefer a less spicy (and by spicy, I mean hot) chai.
• As Stacey mentioned, it was necessary for me to remove the foil and bake the custards for an additional 20 minutes or so. Everyone’s oven is different, so start with 30 minutes and work from there.
Sweet and spicy dessert. The flavors make the whole house smell wonderful. Easy and tasty alike.
Preheat the oven to 325°F. In a saucepan, bring 1 1/2 cups cream, the milk, chai concentrate, ginger, cinnamon, cardamom, cloves and crushed red pepper to a boil; simmer for 5 minutes. Remove from the heat, cover and let steep for 15 minutes.
Place six 1/2-cup ramekins in a 9-by-13-inch baking dish. Strain the cream mixture into a bowl, pressing on the solids; discard the solids.
In a medium bowl, whisk together the egg yolks and brown sugar. Whisk in the cream mixture. Divide the custard among the ramekins; pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Cover the dish with foil and pierce in several spots.
Bake the custards until softly set, about 30 minutes. (I had to uncover and cook mine for about another 20 minutes.) Remove from the water and let cool for 1 hour. Cover with wax paper and refrigerate for at least 2 hours. Before serving, whip the remaining 1 cup cream until soft peaks form; dollop onto each custard and sprinkle with the candied ginger if desired.
- 2-½ cups Heavy Cream, divided
- ½ cups Whole Milk
- ½ cups Chai Concentrate
- ½ teaspoons Ginger
- 1 whole Cinnamon Stick
- 1 teaspoon Cardamom
- 8 whole Cloves
- ¼ teaspoons Crushed Red Pepper Flakes
- 4 whole Egg Yolks
- ½ cups Brown Sugar
Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.