Spring Fever Vanilla Chai Crème Brulée

Today, I am beginning to feel a little bit of spring fever and want to share a recipe that beckons a warm sun and just needs to be eaten outside. This recipe is not very complex, but you need to pay attention to what you are doing. Good custard is all about precision and timing.

Prep time: approximately 12 minutes
Cooking Time: 50 minutes
Sitting time: 40 minutes

You will need:

1 Cup heavy cream
1/3 Cup whole milk
1 Vanilla bean, scraped
4 Egg yolks
3 Tbsp of natural sugar
1 Cinnamon stick
1 Chai tea bag

Pre heat your oven to 300˚F.

Put the cream, milk, tea bag, and 1 scrapped vanilla bean into a saucepan and heat to boiling point. Precisely at boiling point remove the mixture from the heat cover it and let the flavours infuse for 15 minutes.

Take out a medium mixing bowl whisk the egg yolks with 2 Tbsp of the natural sugar until the mixture is pale and thick. Take the cream mixture and pour it into the yolk mixture slowly while constantly stirring.

Place some ramekins in a shallow water bath (I prefer shallow ramekins), pour the mixture into each of the ramekins and cook for about 35 minutes or until it is set (so keep an eye on them).

Use the last 3 Tbsp of sugar to sprinkle a thin, even layer on each of the ramekins. Caramelize the sugar with a blowtorch until you have the desired golden crackling colour. Grate cinnamon over the top for garnish.

Put on some shades, and send a note to that special someone giving you the fever inviting them enjoy your delectable Crème Brulée’s with a pleasant desert wine and maybe some Sacristains out on the deck, front gallery or some lonely field.