⏳ Yield & Time

Yield: 1 servings

Preparation Time: 30 minutes

Cook Time: 35 minutes

Total Time: 65 minutes

🍽 Ingredients

• 2 cups Water
• 4 Black tea bags
• 1 Cinnamon stick
• 2 Star anise
• 1/2 teaspoon, grated Ginger
• 4 large Egg yolks
• 1/2 cup Granulated sugar
• 1 cup Heavy cream
• 1/2 cup Whole milk
• 1/4 teaspoon Ground cardamom
• 1 tablespoon Granulated sugar (for topping)

📖 Instructions

1. First, let's brew some delicious chai. In a medium saucepan, combine 2 cups of water, 4 black tea bags (or 2 tablespoons loose leaf), 1 cinnamon stick, 2 star anise, and 1/2 teaspoon of freshly grated ginger. Bring this to a boil, then immediately reduce heat and simmer for 5-7 minutes. This will allow the chai to properly infuse and release its lovely aromas. Remove from heat and let it steep for another 10-15 minutes, allowing the flavors to deepen and meld. After the steep, remove the tea bags/spices.
2. Next, prepare the custard base. In a large bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened. Gradually whisk in 1 cup of heavy cream and 1/2 cup whole milk, ensuring you have a smooth and homogenous mixture—lumps are not our friends here! Once you're happy with your velvety mixture, strain it through a fine-mesh sieve into a clean bowl. This step is key for that super-smooth texture we're after. Any lingering egg bits will be caught by the sieve. Now stir in 1/4 cup of the brewed chai, and 1/4 teaspoon of ground cardamom.
3. Now comes the fun part—assembling and baking the crème brûlée! Gently pour the custard mixture into eight ramekins, filling each about ¾ full. Place these ramekins carefully into a larger baking dish and add enough hot water to reach halfway up the sides of the ramekins—this is the Bain-Marie, and it ensures even and gentle cooking, preventing cracks or curdling. Bake in a preheated oven at 325°F (160°C) for 35-40 minutes or until the custards are just set around the edges, but still slightly jiggly in the center. Carefully remove them from the water bath and let them cool completely on a wire rack. Once cool, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the perfect creamy texture.
4. Finally, it's time for the brûlée! Just before serving, sprinkle a thin layer of granulated sugar over the top of each crème brûlée. Carefully use a kitchen torch to caramelize the sugar until it's a rich golden-brown color. This requires some practice and patience; a light touch is all it takes! Don't panic if you get a little messy. If you dont have a torch, try to broil at a very low temperature for several minutes, watching constantly, but its not recommended. Serve immediately and enjoy the beautiful contrast of the crisp sugar topping with the smooth, creamy chai-infused custard. Mmm...

📝 Notes

• For a stronger chai flavor, use higher quality tea or increase the steeping time.
• Feel free to adjust the sweetness to your preference. Some might prefer slightly more sugar in the custard base.
• For a more intense cardamom flavor, add a pinch or two more cardamom.