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..


21 Comments:

  1. Wow thats a unique choice of flavour.

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  2. wonderful and tasty recipe !! Great Clicks !!

    Ongoing event CC:Vegan Diet - Plant Based Food

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  3. Wow, an Indianized creme brulee..

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  4. Awesome!!what a innovation.loved it..
    Anjana

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  5. what an creative idea. love the recipe

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  6. Wow looks and sounds interesting...yummy too :)

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  7. Hi Ramya kudos to your innovation.....great and unique desert....lovely inviting clicks.

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  8. Hmmm imagining the flavor combination... Unique one

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  9. Hmm so delicious and innovative. Enjoy your trip Ramya

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  10. Ummm this one looks delicious,,.:) enjoy ur trip,,,j
    :)

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  11. this looks really delicious n very new also....loved it....
    Maha

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  12. I'm the newest member of your blog, saw your post on Edible Entertainment and drop here.
    I like the masala chai in to a new form.
    Happy blogging,
    Take care.

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  13. Thanks to Kavi at first for introducing such a fab blogger.
    This recipe is terrific, my dear. Already bookmarked. :))

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  14. Fabulous clicks Ramya, looks awesome n delicious :-)
    Enjoy your trip, have fun...

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  15. very delicious.You have a wonderful blog with great recipes.Glad to follow you.
    Do visit my new blog in your free time.
    http://www.foodydelight.com/

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  16. This looks really yummy. The picture looks delicious!
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  17. wow sure the taste must me yummy! wonderful clicks:)

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  18. this looks so tempting n just awesome!u done it perfectly..nice.
    Maha

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