Chai Tea Creme Brulee

• 2 12 cups 35% cream
• 1 12 cups 3% milk
• 1 chai tea bag
• 12 egg yolks
• 14 cup granulated sugar
• 12 cup packed brown sugar

1. Preheat oven to 300F.
2. In a medium saucepan, heat cream, milk and tea over medium heat until steaming.
3. Remove from jeat and let steep 5 minutes.
4. Gently squeeze tea bag and remove.
5. Meanwhile, in a heatproof bowl, whisk together yolks and sugar.
6. Place over a saucepan of simmering water and whisk for 5 minutes or until light yellow in color.
7. Remove from heat; gradually whisk in 1 cup of the hot cream mixture.
8. Whisk in remaining cream.
9. Skim off foam.
10. Pour into 8 (6oz) ramekins or custard cups.
11. Place in a large roasting pan; pour in enough water to come three-quarters up sides of ramekins.
12. Bake in center of oven for 45-55 minutes or until edges are set but center jiiggle and knife inserted in center comes out creamy.
13. Remove from water; let cool on rack.
14. Cover and refrigerate for at least 5 hours or until chilled and set or up to 2 days.
15. Preheat broiler.
16. Place ramekins on rimmed baking sheet; using paper towelling, gently blot any liquid that has formed on the surface of the custards, Sprinkle 1 tablespoons brown sugar evenly over each custard.
17. Broil until sugar bubbles and caramelizes.
18. Watch constantly because caramel turns from amber to black very quickly, Remove from heat and serve.

cream, milk, chai tea, egg yolks, sugar, brown sugar

Taken from www.food.com/recipe/chai-tea-creme-br-l-e-392911 (may not work)