Chai Creme Brûlée

Step 1

Preheat oven to 300° F.

Step 2

Put a large tea kettle of water on to boil.

Step 3

To a medium sized sauce pan, add the cream and the tea bags, bring just to a simmer, then remove from the heat. Cover the pot and let stand for 10 minutes.

Step 4

Meanwhile, combine the eggs, sugar, vanilla extract and salt in a medium size heat proof bowl. Whisk until incorporated, but don’t over mix. You don’t want any foam or bubbles.

Step 5

Slowly add 1/4 cup of the hot cream to the egg mixture, while whisking.

Step 6

Slowly stream in the remaining cream into the egg mixture until fully incorporated, do not over mix or create foam.

Step 7

Place four 4 oz. oven-safe ramekins or small jars in a roasting pan with sides.

Step 8

Pour the custard into the ramekins, filling almost to the top. Place the roasting on the middle shelf in the oven. Before closing the door, carefully pour the hot water from the kettle into the pan, about halfway up the sides of the ramekins. Be careful not to get any water in the custard.

Step 9

Cover the pan loosely with aluminum foil, and bake for 50 minutes.

Step 10

Remove the chai crème brûlée from the oven, allow to cook for 15 minutes, then cover with plastic wrap and chill completely for 4-6 hours or up to 2 days.

Step 11

Right before serving, sprinkle 2 teaspoons of Domino® Golden sugar on top of each Chai Crème Brûlée evenly. Using a kitchen blow torch, caramelize the sugar on each. Serve immediately.