MASALA CHAI CRÈME BRÛLÉE 

A classic French dessert, brûlée literally translates to burnt. Adding here a desi twist with a masala chai flavour. 

Preparation time: 50 minutes (Serves 2) 

Ingredients:

•       2 black teabags

•       1 black pepper

•       3 cloves

•       5 cardamom pods

•       1 cinnamon stick

•       ½ tsp ground ginger

•       400 ml cream

•       100 ml milk

•       ½ tsp vanilla extract

•       5 eggs

•       80 gms castor sugar

•       ⅓ tsp garam masala 

Preparation:

•       Add all the spices to a pestle and mortar and crush them

•       Pour the cream and milk into a large saucepan

•       Warm to a gentle simmer with the teabags and ground spices

•       Remove from the heat and let the teabags sit in the solution for 10 minutes

•       Whisk together the egg yolks, sugar and vanilla extract in a big bowl

•       Make it fluffly

•       Reserve the egg whites

•       Gradually, pour the hot cream, through a fine sieve, into the egg mixture, whisking continuously

•       Transfer it into a pouring container and pour into ramekins

•       Bake in a preheated 160°C tray with the water set as a double boiler

•       Bake for 30 minutes

•       Allow to cool and put it in the refrigerator

•       Sprinkle sugar on top and burn it with a torch to form a crust

•       Sprinkle garam masala