Masala Chai Creme Brulee. This masala chai crème brûlée takes the classic Indian chai drink and turns it into a creamy dessert by adding egg yolks. That's what you'll find in these Masala chai crème brûlée that seem sophisticated but are actually a simple infusion of warming spices and a velvety custard. This Masala Chai Creme Brulee is my Indian take on the classic dessert.

I hope you guys give this very flavorful masala chai creme brulee a try! Big Night In At Home - When a classic french dessert takes it's influences from the subtle and well balanced spices of India you get something to behold. Looking to add a modern twist to a Crème Brûlée? You can have Masala Chai Creme Brulee using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Masala Chai Creme Brulee

1. You need 3/4 cup of cream.
2. You need 3/4 cup of milk.
3. Prepare 4 tablespoon of sugar.
4. You need 3 of egg yolks.
5. It's 1 tsp of vanilla.
6. Prepare 2 sticks of cinnamon.
7. It's 3 of cloves.
8. You need 2 of masala chai tea bags.
9. It's 1/2 cup of white chocolate – melted and cooled.
10. You need 4-6 of tblsp sugar for the topping.

Check out how this recipe transforms the classic dessert using spices and the sous vide cooking method. Chris Holland Sous vide Masala Chai Crème Brûlée Desserts. Set ramekins into a baking dish. Strain the creme brulee mixture a second time through a sieve and into the prepared ramekins.

Masala Chai Creme Brulee instructions

1. IN a saucepan boil the milk and cream along with the cinnamon and cloves. Turn off the heat and throw in the masala chai tea bags. Let it steep for 2 to 3 minutes. Remove the tea bags.
2. Meanwhile, beat the egg yolks with the sugar and vanilla extract, till creamy..
3. Pour some of the hot concoction into the egg yolks to temper it and then add the remaining hot milk mixture..
4. Add the white chocolate bits to it, stir well. Do not whisk. If you whisk you’ll get air bubbles and that’s a problem..
5. Once its set yet jiggly, remove and let it cool completely before wrapping in clingfilm and letting it set for 4 to 12 hours..
6. When you’re ready to eat, sprinkle one tablespoon of sugar evenly on top of the ramekin and the blister it with the blow torch..
7. Crack and enjoy..

When ready to serve,sprinkle a thin layer of the mixture over the surface of. Anything with custard wins me over. This is just wonderful — chai goes so well in desserts. You could also add white chocolate to the mix in place of some of the sugar. This masala chai crème brûlée takes the classic Indian chai drink and turns it into a creamy dessert by adding egg yolks.