Ginger and Chai Spiced Creme Brulee

February 4, 2013 by Kenmore


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!

preparation

preparation time
15 mins

cook time
60

servings
4

calories
1752

ingredients

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

directions

Step 1

In a pot seep heavy cream with chai masala, freshly ground ginger, granulated sugar and ground cardamom.

Step 2

Heat on medium-high heat until it comes to a simmer.

Step 3

In a separate bowl whisk egg yolks and sugar together.

Step 4

Temper the Egg yolks with Chai Creme mixture by pouring only 1/4th of the mixture into the sugar/egg mixture.

Step 5

Mix the ingredients in the bowl together and place back into the pot that contains the rest of the chai mixture.

Step 6

Place onto heat until the mixture thickens significantly- should look like a thickened cake batter.

Step 7

Place into ramekins and place the ramekins onto a sheet pan with hot water. The water height should be midway above the ramekins.

Step 8

Place into the oven at 300 degrees Fahrenheit for 18 minutes.

Step 9

Refrigerate for 30 minutes.

Step 10

Place 1 T Raw sugar into each ramekin.

Step 11

Brulee the sugar until a solid sugar floor has formed. Serve Immediately.

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