One Review
You must be logged in to post a review.
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.
8 Comments
Leave a Comment
You must be logged in to post a comment.
fortuitouschange on 2.15.2011
This looks great!
Do you have a concentrate (recipe or bought) that you prefer?
butterbean on 2.15.2011
I used Third Street Chai concentrate, but I’m pretty sure Tazo would work!
dawnjoy333 on 2.15.2011
Ooooh. That sounds great! Ben & Jerry’s used to make a Chai Sorbet which was amazing. This sounds great. I think I’ve seen Chai concentrate by Tazo. Is this correct?
Nela on 2.15.2011
Looks great!
kitchencouture on 2.10.2011
Yum! This sounds delicious. I love chai lattes, so this is right up my alley. Thanks for sharing!