Name: Chai Latte Creme Brulee
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Heavy whipping cream - 2 cups; Half-and-half - 1 cup; Vanilla bean, split and scraped - 1; Chai tea bags - 4; Egg - 1 extra large; Egg yolks - 4 extra large; White sugar - ½ cup; Ground cinnamon - ½ teaspoon; Ground cardamom - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Ground allspice - ¼ teaspoon; White sugar, divided - ¼ cup

Ingredients for - Chai Latte Creme Brulee

1. Heavy whipping cream 2 cups

2. Half-and-half 1 cup

3. Vanilla bean, split and scraped 1

4. Chai tea bags 4

5. Egg 1 extra large

6. Egg yolks 4 extra large

7. White sugar ½ cup

8. Ground cinnamon ½ teaspoon

9. Ground cardamom ½ teaspoon

10. Ground cloves ¼ teaspoon

11. Ground nutmeg ¼ teaspoon

12. Ground allspice ¼ teaspoon

13. White sugar, divided ¼ cup

How to cook deliciously - Chai Latte Creme Brulee

1 . Stage

Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.

2 . Stage

Preheat oven to 300 degrees F (150 degrees C).

3 . Stage

Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.

4 . Stage

Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.

5 . Stage

Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.

6 . Stage

Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.