Spiced Chai Creme Brulee

• 2-1/4 cups Heavy Cream
• 2 Tablespoons Loose Black Tea Leaves (Assam Or Darjeeling Teas Work Well) Or 2 Individual-size Tea Bags
• 2 whole Green Cardamom
• 2 whole Cloves
• 1/4 teaspoons Ginger Powder
• 1 pinch Salt
• 4 whole Large Egg Yolks
• 3/4 cups Sugar, Divided
• 1/2 teaspoons Vanilla Extract

1. Place the cream, tea, cardamom, cloves, ginger powder and salt into a medium saucepan set over medium-high heat and bring to a boil. Once it hits a boil, bring heat to medium and allow the mixture to simmer for an additional 2-4 minutes until liquid becomes slightly reduced. Remove from the heat, cover the pan and keep aside. Once it's cooled, strain the mixture into a bowl through a fine sieve and discard leaves and spices.
2. In the top of a double boiler, or in a a deep pan set over a pot of simmering water, add the egg yolks. Whisk egg yolks, together with 1/4 cup sugar. Whisk steadily until mixture turns light in color and thickens (175u0b0F on an instant-read kitchen thermometer).
3. Add the chai cream a little at a time into the egg mixture, gradually stirring all the while.
4. Once cream and egg mixture are totally incorporated, cook over medium-low heat, stirring at intervals, until mixture thickens and coats the back of a wooden ladle.
5. Take the pan off heat and stir in the vanilla. At this point, if you find it lumpy, strain the mixture through a fine sieve into a bowl.
6. Pour the liquid into 6 heat safe individual size ramekins. Refrigerate for a minimum of 4 hours or overnight.
7. Remove the creme brulee molds from the refrigerator.
8. Divide the remaining 1/2 cup sugar equally among the 6 dishes and tap the ramekins to spread it evenly. Using a kitchen torch, melt the sugar to form a nicely browned, crispy top.
9. If browning has warmed the custard below, refrigerate them for 10-15 minutes before serving. Don't leave them to chill for an extended time as the top might go soggy.
10. (Recipe loosely adapted from Hari Nayak's "My Indian Kitchen").

heavy cream, tea, green cardamom, ubc, salt, egg yolks, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/spiced-chai-creme-brulee/ (may not work)