These bruleed chai-spiced pots de creme are creamy, sweet and full of fall chai spice flavors. The crunchy burned sugar topping adds a cozy campfire feel.
Love pots de creme? You might also enjoy these No-Bake Chocolate Espresso Pots de Creme.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. In a saucepan, combine cream, milk, sugar, cinnamon, cloves, ginger, peppercorns and cardamom seeds.
Bring the mix to a simmer, then turn the heat off, cover the saucepan and let everything steep for 30 min.
Step 2. Strain the cream mix into a container that you can easily pour from, then set aside. Discard the spices. Heat the oven to 300 degrees F. and get a kettle of water to boil for a water bath.
Step 3. In a large bowl, whisk together egg yolks and whole eggs.
Step 4. Whisk the cream mix into the eggs.
Step 5. Transfer the custard into a container you can easily pour from, such as a large liquid measuring cup.
Step 6. Distribute the mix among oven safe jars or ramekins and set them into a baking pan.
RECIPE NOTE: You will have about 20 fluid ounces of custard, which will fill five 4-ounce ramekins/jars or three 7-ounce ramekins/jars.
Step 7. Carefully fill boiling water into the baking pan so that it comes about halfway up the jars or ramekins, then transfer the baking pan into the oven and bake until the custard is set (30-40 minutes).
Step 8. Let the custard cool to room temperature, then transfer to the fridge and chill for at least 3 hours. Sprinkle with sugar and use a torch to melt the sugar top.
More delicious fall dessert recipes:
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Full Printable Recipe
Bruleed Chai-Spiced Pots de Creme
- 1 ½ cups heavy cream
- ½ cup whole milk
- ½ cup sugar, plus a little more for bruleeing
- 1 cinnamon stick
- 6 whole cloves
- 1 – inch piece of fresh ginger, peeled and thinly sliced
- 1 teaspoon black peppercorns
- ½ teaspoon cardamom seeds
- 2 large egg yolks
- 2 large whole eggs
- Add cream, milk, sugar and spices to a saucepan and bring to a simmer.
- Turn the heat off, cover and let the mix steep for 30 minutes.
- Heat the oven to 300 degrees F.
- Get a kettle of water to boil.
- Strain out the spices.
- Whisk the egg yolks and eggs, then whisk the cream/spice mix into the eggs.
- Distribute the custard evenly among ovenproof jars or ramekins and set into a baking pan.*
- Slowly and cautiously fill boiling water into the baking pan so that it comes about halfway up the jars or ramekins.
- Transfer the baking pan into the oven and bake until the custard is set (30-40 minutes).
- Let cool to room temperature, then transfer to the fridge and chill for at least 3 hours.
- Sprinkle with sugar and use a torch to melt the sugar top.