Chai Latte Creme Brulee

The warm, spicy taste of chai tea is a perfect addition to rich creme brulee desserts with their traditional crunchy topping of caramelized sugar. You can make them ahead and finish them at the last minute to 'wow' your guests.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 494 Calories

Ingredients

• 2 cups heavy whipping cream
• 1 cup half-and-half
• 1 extra large egg
• 1 vanilla bean, split and scraped
• 4 extra large egg yolks
• 4 chai tea bags
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon ground allspice
• 0.25 cup white sugar, divided

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.

Step 3

Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.

Step 4

Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.

Step 5

Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.

Step 6

Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.