Masala Chai Creme Brulee
This is one of the nicest desserts you could eat during the monsoon. All the flavours of masala chai - including cinnamon and cardamon - while the cool custard and the crunchy top just make it special around the #monsoon #monsoonbites
Masala Chai Creme Brulee
This is one of the nicest desserts you could eat during the monsoon. All the flavours of masala chai - including cinnamon and cardamon - while the cool custard and the crunchy top just make it special around the #monsoon #monsoonbites
Open in Cookpad AppSteps
- 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.
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