Bruleed Chai-Spiced Pots de Creme

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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.

A bruleed pot de creme with a spoon in a late afternoon fall setting.

This post was originally published on Sept. 1, 2015.

How to make bruleed chai-spiced pots de creme:

Step 1. In a saucepan, combine:

  • 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
  • 1/2 teaspoon cardamom seeds

Bring the mix to a simmer, then turn the heat off, cover the saucepan and let everything steep for 30 min.

A saucepan with cream and chai spices.

Step 2. Strain the spices out of the cream mix and into a container that you can easily pour from, then set aside. Heat the oven to 300 degrees F. and get a kettle of water to boil for a water bath.

A liquid measuring cup with cream.

Step 3. In a large bowl, whisk together 2 egg yolks and 2 whole eggs.

Eggs being whisked together in a glass bowl and a liquid measuring cup with cream sitting next to it.

Step 4. Whisk the cream into the eggs.

Custard being whisked together in a glass bowl on a marble kitchen counter.

Step 5. Transfer the custard to a container you can easily pour from, such as a large liquid measuring cup.

Custard in a large liquid measuring cup on a marble kitchen counter.

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 or three 7-ounce ramekins.

Custard being poured into glass jars sitting in a baking pan on a marble kitchen counter.

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).

Boiling water being poured out of a kettle into a baking pan with three custard-filled jars sitting in it.

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:

A bruleed pots de creme with a spoon in a late afternoon fall setting.
Print Recipe
5 from 5 votes

Bruleed Chai-Spiced Pots de Creme

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.
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: chai-spiced pots de creme, pots de creme
Servings: 5
Calories: 410kcal

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 peppercorns
  • 1/2 teaspoon cardamom seeds
  • 2 egg yolks
  • 2 whole eggs

Instructions:

  • 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.

Notes:

*You will have about 20 fluid ounces of custard, which will fill five 4-ounce ramekins or three 7-ounce ramekins.

Nutrition

Calories: 410kcal

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A bruleed pots de creme with a spoon in a late afternoon fall setting.

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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