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 Time15 mins
cook Time
60 mins
servings
4
calories
1752 per serving
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.
