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.
chai-spiced pots de creme, pots de creme
plus a little more for bruleeing
piece of fresh ginger,
peeled and thinly sliced
large egg yolks
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.
*You will have about 20 fluid ounces of custard, which will fill five 4-ounce ramekins/jars or three 7-ounce ramekins/jars.
Bruleed Chai-Spiced Pots de Creme https://thespicetrain.com/bruleed-chai-spiced-pots-de-creme/