Bruleed Chai-Spiced Pots de Creme

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Bruleed Chai Spiced Pots de Creme RecipeTo license this image please contact me at

Happy September everyone! It’s my favorite month of the year and to kick it off properly I made something extra delicious. Bruleed chai-spiced pots de creme – creamy, sweet and full of fall spice flavors.

My starting point for this recipe was Whole Food’s list of chai spices (cinnamon, clove, ginger, black pepper corns and cardamom). I infused my custard with all this delicious goodness, then baked it and finished with a crunchy burned topping to add a bit of a campfire feel and flavor. Altogether this dessert is a ripper, hope you enjoy it! :)

Bruleed Chai-Spiced Pots de Creme
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6
  • 1½ cups heavy cream
  • ½ cup whole milk
  • ½ cup sugar (plus a little more for bruleeing)
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 one-inch piece of ginger, thinly sliced
  • 1 teaspoon black pepper corns
  • 6 green cardamom pods, lightly crushed
  • 4 egg yolks
  • 1 egg
  1. Heat the oven to 300 degrees F.
  2. Add cream, milk, sugar and spices to a sauce pan and bring to a boil.
  3. Turn the heat off, cover and let the mix steep for 30 minutes.
  4. Get a kettle of water to boil.
  5. Strain out the spices.
  6. Whisk the egg yolks and egg, then whisk the cream/spice mix into the eggs.
  7. Distribute among ovenproof glasses or ramekins and set into a baking pan.
  8. Slowly and cautiously fill boiling water into the baking pan so that it comes up to about 1½ inches of the glasses.
  9. Transfer the baking pan into the oven and bake until set (30-40 minutes).
  10. Let cool completely.
  11. Sprinkle with sugar and use a torch to melt the sugar top.

Food Photography and Styling: I wanted to be sure to create a fall feeling in this photo and I did that in two ways: 1) By placing a dried leaf in the composition and 2) by creating a shadow in the upper right corner that looked (at least to me) like it came from a nearby tree. (To produce that shadow I held a plastic plant in the light path just outside the frame). My trusty little cocktail napkin from Crate & Barrel worked well here to “hug” the jar sitting in the metal dish and I used undiffused, natural light from a south-facing window for this shot.
For info on what type of camera equipment I used head on over to my FAQ page.


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  1. Fida | Sweet and Savoury Pursuits says:

    I have been following your blog for a while but I believe it’s my first time commenting. I just wanted to say that I’m a big fan of your photography, everything I’ve seen is just beautiful. I love how you have incorporated what your intentions were for the photo and how you achieved the look. Looking forward to your next post, Fida

    • Nicole B. says:

      That’s so great to hear, Fida, thank you! I’m glad my notes are helpful, they are actually useful for me too, it’s always good to have to explain yourself. :)

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