Chocolate Chai Crème Brûlée
Just when you thought crème brûlée couldn't get any better, I infuse it with President's Choice Chocolatey Chai Herbal Tea 😍. This decadent dessert is the perfect way to round out any special occasion meal.
I'm obsessed with custard desserts, flan, pudding, mousse & most of all, crème brûlée. It's literally my freaking FAV! I know it's cliche but the snap from the caramelized sugar is definitely the best part!
If you've got a blowtorch kicking around somewhere I highly suggest busting it out for this dish, it's definitely a pretty cool party trick. No torch? No problem! You can fire up the broiler to get that brûlée top no problem!
Crème brûlée does take a bit of time to cook however it's pretty easy to throw together and the ingredients are pretty basic. So let's get into it!
Chocolatey Chai Crème Brûlée
What you'll need:
2 cups (473ml) heavy cream
3 bags President's Choice Chocolatey Chai Herbal Tea
1/4 tsp salt
5 egg yolks
1/3-1/2 cup white sugar (depending how sweet you like it) + more for topping
1 tsp President's Choice Madagascar Vanilla Bean Paste
Boiling water
Steps:
Preheat oven to 325F
Combine 2 cups heavy cream & 1/4 tsp salt in a medium pot over medium heat. Heat just until starting to steam. Turn off the heat but leave it on the burner and submerge 3 bags of President's Choice Chocolatey Chai Herbal Tea into the hot cream. Cover and allow to steep for 20 minutes.
Meanwhile, whisk together 5 egg yolks & 1/3-1/2 cups white sugar (dependant on your sweet tooth) in a large bowl until very pale.
When the tea bags are done steeping gently squeeze the tea bags against the side of the pot using a spoon, this will infuse a little more flavour into the cream. Pour about 1/4 cup of the steeped cream into the egg mixture and whisk well. Whisk in 1 tsp President's Choice Madagascar Vanilla Bean Paste and the remaining steeped cream into the egg mixture.
Pour the mixture evenly into 4 small oven-proof bowls or ramekins. Place the ramekins into a baking dish. Fill the baking dish with boiling water until it reaches half way up the ramekins.
Bake for 35-40 minutes or until the centres are barely set. Remove from the oven, take the ramekins out of the baking dish and refrigerate for at least 4 hours.
Torch method: Sprinkle 1 tsp of white sugar on top of the custard in an even layer. Light the blow torch and begin torching the sugar until it's caramelized and blackened in spots. Allow to sit for 5 minutes before serving.
Broiler method: Preheat the broiler and place oven rack on the very top. Sprinkle 1 tsp white sugar on top of the custard in an even layer . Place ramekins on the top oven rack and broil for 2-5 minutes until the sugar is caramelized and blackened in spots. Carefully remove from oven & allow to sit for 5 minutes before serving.
Enjoy!
