Bruleed Chai-Spiced Pots de Creme

Bruleed Chai Spiced Pots de Creme Recipe

To license this image please contact me at nicole@thespicetrain.com.

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! :)

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Bruleed Chai-Spiced Pots de Creme Recipe

serves 6

INGREDIENTS:

  • 1.5 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 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

 

DIRECTIONS:

  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 1.5 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.

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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.

Nikon D600, 105mm, f/4, 1/100 sec., ISO 400. Natural Light.

18 comments

  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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