Chai Crème Brûlée

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  1. Preheat oven to 160ºC (325ºF).  Place 4 ramekin dishes in a baking dish with room in between them. 
  2. In a pot, heat cream, tea bag, spices, vanilla and salt over love heat until it’s hot. Do not let it boil.  Let it sit for a few minutes to continue steeping, then strain and discard the spices and teabag. 
  3. In a larger bowl, gently whisk or stir together the egg yolks and sugar until combined. 
  4. Temper the eggs, in a slow stream add some of the cream mix and whisk gently. This will prevent the eggs from scrambling. When combined, pour in the remaining mix and stir together.  
  5. Pour the mixture through a sieve into a measuring jug if you have or anything with a spout. Make sure to remove any foamy bits on top and any bubbles as this will create a layer on top when baking. Let sit in to rest if there are too many bubbles till they subside.
  6. Then divide the mixture between the ramekins. Pop any bubbles with the corner of a napkin. Making sure the mixture is smooth. 
  7. Place the dish in the preheated oven and pour boiled water in the baking dish around the ramekins, until they’re covered halfway. 
  8. Bake for 30-40 minutes just until the tops are set and the middle is still a bit jiggly. 
  9. Cool for a few hours in the fridge. 
  10. When they are set, spoon some granulated sugar on top and shake around to get an even coating.  Using a blow torch, evenly torch the sugar until caramelized.
  11. Let cool to harden then eat. 
  12. These without the sugar coating will keep in the fridge for a couple of days. 


*IF using the grill: Turn your oven on broil/grill.  Place the ramekins back on a baking tray when covered in sugar. Place until a broiler about 3-4 inches from the top.  Let the broiler do its work and caramelize the sugar.