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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.
This post was originally published on Sept. 1, 2015.
How to make bruleed chai-spiced pots de creme:
This recipe is easy to make, you start by infusing a mix of milk and cream with chai spices:
Add 1.5 cups heavy cream, 1/2 cup whole milk, 1/2 cup granulated sugar, 1 cinnamon stick, 6 whole cloves, 1 thinly sliced one-inch piece of ginger, 1 teaspoon black peppercorns and 1/2 teaspoon cardamom seeds to a saucepan and bring to a simmer.
Turn the heat off, cover the saucepan and let the mix steep for half an hour.
Strain the spices out of the cream mix, then heat the oven to 300 degrees F. and get a kettle of water to boil for a water bath.
Whisk together 2 egg yolks and 2 whole eggs, then whisk the cream into the eggs.
Transfer the custard to a container you can easily pour from, such as a large liquid measuring cup.
Distribute the mix among oven safe jars or ramekins and set them into a baking pan. (You will have about 20 fluid ounces of custard, which will fill five 4-ounce ramekins or three 7-ounce ramekins.)
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).
Let the custard cool to room temperature, then transfer to the fridge and chill for at least three hours. Sprinkle with sugar and use a torch to melt the sugar top.
More delicious fall dessert recipes:
- Hazelnut Pumpkin Spice Trifles
- Maple Hazelnut Custard
- Maple Mascarpone Cream
- Maple Pecan Bread Pudding
- Pumpkin Spice Ganache
- Pumpkin Spice Hazelnut Cookies
- S’mores Mousse Tart with Crystallized Ginger Meringue
- Pumpkin Spice Hazelnut Churros
- Spiced Eggnog
- Spiced Irish Coffee
- Stovetop Apple Crisp
Bruleed Chai-Spiced Pots de Creme
- 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 peppercorns
- 1/2 teaspoon cardamom seeds
- 2 egg yolks
- 2 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.
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