Spiced Chai Creme Brulee

Place the cream, tea, cardamom, cloves, ginger powder and salt into a medium saucepan set over medium-high heat and bring to a boil. Once it hits a boil, bring heat to medium and allow the mixture to simmer for an additional 2-4 minutes until liquid becomes slightly reduced. Remove from the heat, cover the pan and keep aside. Once it’s cooled, strain the mixture into a bowl through a fine sieve and discard leaves and spices.

In the top of a double boiler, or in a a deep pan set over a pot of simmering water, add the egg yolks. Whisk egg yolks, together with ¼ cup sugar. Whisk steadily until mixture turns light in color and thickens (175°F on an instant-read kitchen thermometer).

Add the chai cream a little at a time into the egg mixture, gradually stirring all the while.

Once cream and egg mixture are totally incorporated, cook over medium-low heat, stirring at intervals, until mixture thickens and coats the back of a wooden ladle.

Take the pan off heat and stir in the vanilla. At this point, if you find it lumpy, strain the mixture through a fine sieve into a bowl.

Pour the liquid into 6 heat safe individual size ramekins. Refrigerate for a minimum of 4 hours or overnight.

Remove the creme brulee molds from the refrigerator.

Divide the remaining ½ cup sugar equally among the 6 dishes and tap the ramekins to spread it evenly. Using a kitchen torch, melt the sugar to form a nicely browned, crispy top.

If browning has warmed the custard below, refrigerate them for 10-15 minutes before serving. Don’t leave them to chill for an extended time as the top might go soggy.

(Recipe loosely adapted from Hari Nayak’s “My Indian Kitchen”).