Masala Chai Creme Brulee

Bags packed , maps ready ,shopping list ready and already in Holiday moodJ We are set to rock Tokyo and The Mount Fuji!

I have been longing to see Sakura  , the beautiful  cherry blossom for soo long  and had planned the trip much much in advance!

Sadly all Sakura dreams has faded off as it still too cold in Tokyo L

But still hoping to have some good time and good food, especially some of the famous Japanese desserts.

I already got a lot of warning from my friends about the difficulty in finding vegetarian food Tokyo

Nevertheless I have decided not to take any packed food and try my luck thereJ

I will keep you posted on the How a Vegetarian survived in Tokyo!!

Coming to today’s recipe, I choose two of my favorites- A drink and a dessert and decided to combine them

The warm and soothing Masala Chai and the sinfully delicious Crème Brulee! 

So let me take a small break and leave you all with a  spicy and soothing- Masala Chai Crème Brulee

Masala Chai Creme Brulee

Ingredients

• 200 ml Cream
• 2 Egg yolks
• 1 tablespoon Sugar
• 2-3  tbspn White chocolate chips
• 1 ½ tspn Masala Chai powder- Detailed Recipe here
• ½ inch piece of Ginger
• 2 tspn Black tea leaves

•  Heat the cream in a pot until bubbles start to appear around the sides.
• Add the grated ginger , Masala Chai spice powder and tea leaves to the cream and simmer for a minute.
• Switch off the flame and add the chocolate chips and mix well.
• Let the cream sit for few minutes for the flavor to infuse well.
• Sieve the cream and set aside to cool down a bit
• Now add the sugar to the egg yolks and beat well. The lighter the yolks the smoother your custard will be
• Slowly add the warm cream to the egg yolks, stirring continuously.
• Strain the custard mix using a fine sieve.
• Pour the custard into the ramekins.
• Place the ramekins in a large pan and pour in enough water upto halfway of the ramekins.
• Place on the tray in the center of the oven, preheated at 130 Degrees and bake for 40-50 minutes until the custard is just set and still a bit wobbly in the middle.
• Remove the tray out of the oven and let it cool to room temperature.
• Once cooled down transfer to refrigerator for few hours
• When ready to serve, add a teaspoon of sugar over the surface, gently tilt the ramekins so that it is evenly distributed
• Caramelize the top using a blow torch
• You can also caramelize in the oven using the broil function..