MasterChef Season 2 contestant Suzy Singh shares her recipe for Ginger & Chai Spiced Creme Brulee. Learn how to spice up your Thanksgiving dinner with a delicious dessert – featuring spicy Indian infusion – from an expert chef!
1752 per serving
- 6 egg yolks
- 12 ounces heavy cream
- 1 vanilla bean
- 3 tablespoons chai masala
- 3 tablespoons granulated sugar
- 6 tablespoons raw sugar
- 2 tablespoons freshly grated ginger
- 2 tablespoons ground cardamom
- 6 cup warm water
In a pot seep heavy cream with chai masala, freshly ground ginger, granulated sugar and ground cardamom.
Heat on medium-high heat until it comes to a simmer.
In a separate bowl whisk egg yolks and sugar together.
Temper the Egg yolks with Chai Creme mixture by pouring only 1/4th of the mixture into the sugar/egg mixture.
Mix the ingredients in the bowl together and place back into the pot that contains the rest of the chai mixture.
Place onto heat until the mixture thickens significantly- should look like a thickened cake batter.
Place into ramekins and place the ramekins onto a sheet pan with hot water. The water height should be midway above the ramekins.
Place into the oven at 300 degrees Fahrenheit for 18 minutes.
Refrigerate for 30 minutes.
Place 1 T Raw sugar into each ramekin.
Brulee the sugar until a solid sugar floor has formed. Serve Immediately.