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Masala crème brûlée
Makes 4-6 Desserts and puddings
Ingredients
- 3 cloves
- 5 green cardamom pods
- 1 cinnamon stick or 1tsp ground cinnamon
- 400ml double cream
- 100ml full-fat milk
- 2 Indian masala chai tea bags
- 1⁄2tsp ground ginger
- 80g caster sugar, plus 4tbsp for the topping
- 5 large egg yolks
- 1⁄2tsp vanilla extract
- biscuits, cookies or shortbread, to serve (optional)
Method
Preheat the oven to 160C/ 320F/Gas 3. Place the cloves, cardamom and cinnamon in a spice grinder or pestle and mortar and grind to a fine powder.
Pour the cream and milk into a large pan. Add the tea bags, spices and ginger and mix well. Place the pan over a medium heat and bring almost to the boil, then reduce the heat and simmer for 5 minutes. Set aside to infuse further for 10 minutes, then strain the mixture through a sieve or muslin.
In a large bowl, whisk the sugar, egg yolks and vanilla extract until light and creamy. Slowly pour the strained cream into the egg mixture, whisking continuously, then divide the mixture between 4-6 small ramekins.
Place the ramekins in a roasting tray and pour enough boiling water into the tray to reach halfway up the sides of the ramekins. Place the tray on the middle shelf of the oven and bake for 30 minutes until just set, but with a slight wobble. Set aside to cool to room temperature before chilling in the fridge for a final set.
To finish, sprinkle enough sugar on the top of each crème brûlée to fully cover the surface of the set cream mixture. Caramelise with either a kitchen blowtorch or under a very hot oven grill. Serve straight away or return to the refrigerator until ready to eat. Serve with your choice of biscuits, cookies or shortbread, if you like.
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