Masala Chai Creme Brulee
Masala Chai Creme Brulee

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, masala chai creme brulee. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Masala Chai Creme Brulee, an Indian take on the classic dessert! In a spice or coffee grinder or using a mortar and pestle, combine the cloves, cardamom seeds, and cinnamon and grind to a fine powder. In a large pot set over medium heat, combine the cream, milk, tea bags, ginger, and spices and stir to mix well. This blog post is sponsored by Bernzomatic.

Masala Chai Creme Brulee is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Masala Chai Creme Brulee is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook masala chai creme brulee using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Masala Chai Creme Brulee:
  1. Prepare 3/4 cup cream
  2. Prepare 3/4 cup milk
  3. Take 4 tablespoon sugar
  4. Take 3 egg yolks
  5. Take 1 tsp vanilla
  6. Make ready 2 sticks cinnamon
  7. Make ready 3 cloves
  8. Make ready 2 masala chai tea bags
  9. Make ready 1/2 cup white chocolate – melted and cooled
  10. Take 4-6 tblsp sugar for the topping

Pour the double cream and milk into a large saucepan and warm to a gentle simmer with the teabags and ground spices. Masala Chai Crème Brûlée I'm a big custard fan. Anything with custard wins me over. This is just wonderful — chai goes so well in desserts.

Instructions to make Masala Chai Creme Brulee:
  1. IN a saucepan boil the milk and cream along with the cinnamon and cloves. Turn off the heat and throw in the masala chai tea bags. Let it steep for 2 to 3 minutes. Remove the tea bags
  2. Meanwhile, beat the egg yolks with the sugar and vanilla extract, till creamy.
  3. Pour some of the hot concoction into the egg yolks to temper it and then add the remaining hot milk mixture.
  4. Add the white chocolate bits to it, stir well. Do not whisk. If you whisk you’ll get air bubbles and that’s a problem.
  5. Once its set yet jiggly, remove and let it cool completely before wrapping in clingfilm and letting it set for 4 to 12 hours.
  6. When you’re ready to eat, sprinkle one tablespoon of sugar evenly on top of the ramekin and the blister it with the blow torch.
  7. Crack and enjoy.

Anything with custard wins me over. This is just wonderful — chai goes so well in desserts. Warm the double cream, vanilla pod and masala chai together on a low heat gently until hot Whisk the egg yolks and sugar together until pale and airy, preferably in a freestanding mixer Gently pour the chai mixture into the yolks, mixing but preferably not making any air bubbles- these will need to be scooped off Masala Chai Creme Brûlée Cr: Cathy. On top is a shattering sugar lid. Great recipe for Masala Chai Creme Brulee.

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