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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! :)
How to make bruleed chai-spiced pots de creme:
Since the custard needs to bake, you start by heating the oven to 300 degrees F. While the oven is heating, you can prepare the custard.
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 them to a boil.
Turn the heat off, cover the saucepan and let the mix steep for half an hour.
Get a kettle of water to boil for the water bath, then strain the spices out of the cream mix.
Whisk together 4 egg yolks and one whole egg, then whisk the cream into the eggs.
Distribute the mix among oven safe jars or ramekins and set them into a baking pan. Carefully fill boiling water into the baking pan so that it comes up to about 1.5 inches of the glasses or ramekins, then transfer the baking pan into the oven and bake until the custard is set (30-40 minutes).
Let the custard cool completely, then 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
- 4 egg yolks
- 1 egg
- Heat the oven to 300 degrees F.
- Add cream, milk, sugar and spices to a saucepan and bring to a boil.
- Turn the heat off, cover and let the mix steep for 30 minutes.
- Get a kettle of water to boil.
- Strain out the spices.
- Whisk the egg yolks and egg, then whisk the cream/spice mix into the eggs.
- Distribute among ovenproof glasses or ramekins and set into a baking pan.
- Slowly and cautiously fill boiling water into the baking pan so that it comes up to about 1.5 inches of the glasses.
- Transfer the baking pan into the oven and bake until set (30-40 minutes).
- Let cool completely.
- Sprinkle with sugar and use a torch to melt the sugar top.
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