Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, masala chai creme brulee. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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. 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.
Masala Chai Creme Brulee is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Masala Chai Creme Brulee is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have masala chai creme brulee using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Masala Chai Creme Brulee:
- Take 3/4 cup cream
- Get 3/4 cup milk
- Make ready 4 tablespoon sugar
- Prepare 3 egg yolks
- Prepare 1 tsp vanilla
- Get 2 sticks cinnamon
- Prepare 3 cloves
- Take 2 masala chai tea bags
- Make ready 1/2 cup white chocolate – melted and cooled
- Prepare 4-6 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. Anything with custard wins me over. This is just wonderful — chai goes so well in desserts.
Steps to make Masala Chai Creme Brulee:
- 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
- Meanwhile, beat the egg yolks with the sugar and vanilla extract, till creamy.
- Pour some of the hot concoction into the egg yolks to temper it and then add the remaining hot milk mixture.
- 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.
- Once its set yet jiggly, remove and let it cool completely before wrapping in clingfilm and letting it set for 4 to 12 hours.
- 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.
- Crack and enjoy.
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. Strain the creme brulee mixture a second time through a sieve and into the prepared ramekins. Masala chai is a warming drink made with black tea, cardamom and spices—perfect for a crème brûlée, of course.
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