Chai Latte Creme Brulee Recipes

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CHAI LATTE CREME BRULEE



Chai Latte Creme Brulee image

Rich, creamy, and loaded with spices!

Provided by seabright1226

Categories     World Cuisine Recipes     European     French

Time 5h15m

Yield 6

Number Of Ingredients 13

2 cups heavy whipping cream
1 cup half-and-half
1 vanilla bean, split and scraped
4 chai tea bags
1 extra large egg
4 extra large egg yolks
½ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup white sugar, divided

Steps:

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

Nutrition Facts : Calories 493.6 calories, Carbohydrate 32.7 g, Cholesterol 328.2 mg, Fat 38.7 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 22.8 g, Sodium 67.1 mg, Sugar 27.6 g

CHAI CREME BRULEE



Chai Creme Brulee image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 10

1 cup Darjeeling tea leaves
12 extra large egg yolks, beaten
1 cup brown sugar
4 cups heavy cream
1 tablespoon chai spice powder
1 cup light brown sugar
1 teaspoon Cardamom
1 stick Cinnamon
1/2 teaspoon black pepper corns
1/4 teaspoon whole cloves

Steps:

  • Steep 1 cup Darjeeling tea leaves in 4 cups boiling water for 7 minutes. Strain tea leaves and reduce to 3/4 cup. Grind spice to powder. Preheat the oven to 325 degrees. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until bubbles form around the edge. Remove from heat and, whisking constantly, pour into the egg and sugar mixture. Add the spice powder and the reduced tea liquid. Continue whisking until the sugar has dissolved and the mixture is well combined. Pour the mixture through a very fine sieve into 6 flameproof creme brulee dishes, filling them only half full. Place the dishes into a shallow baking dish large to hold them without crowding. Place the dish on the middle rack oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use. When ready to serve, preheat the broiler. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled creme brulee dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.

CHAI CREME BRULEE



Chai Creme Brulee image

Easily my favorite dessert, Creme Brulee beats cheesecake hands down! Rich, creamy and decadent, this version has a bit of a twist: the spice of a cup of chai tea. Best if you have a day ahead to prepare this: the cooking time includes this extra time to set.

Provided by East Wind Goddess

Categories     Dessert

Time P1DT30m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 6

4 large egg yolks
1/4 teaspoon vanilla
1/4 cup sugar
1 1/2 cups heavy cream
4 teaspoons sugar
2 chai tea teabags (or loose tea, in an infuser)

Steps:

  • Preheat the oven to 300F degrees.
  • Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.
  • Combine the sugar, vanilla and egg yolks, mixing well. Set aside.
  • Place the cream and the tea in a large saucepan and heat slowly just to the boiling point.
  • Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.
  • Pour 1/2 cup of the mixture into each ramekin.
  • Ideally, allow to sit overnight before baking.
  • Bake until the custard is set, about 35 minutes.
  • Allow to cool and refrigerate at least two hours. The longer the better.
  • About an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.
  • Melt the sugar with a flame until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for 30 seconds.
  • Cool to room temperature before serving.

Nutrition Facts : Calories 428, Fat 37.5, SaturatedFat 22.2, Cholesterol 332.1, Sodium 42.1, Carbohydrate 19.8, Sugar 16.9, Protein 4.5

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