Black Chai Tea Creme Brulee
- 7 egg yolks
- 2 oz sugar
- 2 c. skim milk
- 3 T. Black chai Tea
- or 3 chai teabags
- 2 T. honey
- 1 oz drambuie (optional)
- In a heavy saucepan set at least 2 qts of water to a boil. Preheat oven to 350 degrees F. Prepare a 2" deep pan with 4 8oz or 6 oz creme brulee dishes. Whisk egg yolks and sugar together until they are pale yellow. They should be ribbony. Bring milk, chai, honey and drambuie to boil. Strain and add to egg mixture a little at a time while whisking. Skim off most of the bubbles, a few are okay. Pour into ramekins, quickly blow torch the top to remove rest of bubbles and place into oven, add enough boiling water to come halfway up sides of ramekins. Push to back of oven and turn the heat down to 300 degrees F. Bake for 1 hour or until they have uniform jiggle. Cool completely and go crazy with your blowtorch (i love 'em)
egg yolks, sugar, milk, black chai tea, honey, drambuie
Taken from www.epicurious.com/recipes/member/views/black-chai-tea-creme-brulee-50105247 (may not work)