Ginger and Chai Spiced Creme Brulee

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 Time
15 mins

cook Time
60 mins


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


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.

recipe by



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