Chai Spiced Crème Brûlée

Decadent custard is warmed up with the flavours of chai, a popular spiced Indian tea.

Dessert Dessert
Servings Serves 6 People
Preparation Time Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour (+ 3 hours standing time)


2 cups Rolling Meadow Dairy 10% Half and Half Cream – Just Cream
5 whole cloves
5 whole peppercorns
4 cardamom pods
2 slices fresh ginger (1/4-inch-thick slices)
1 cinnamon stick
1 star anise
5 egg yolks
1/2 cup granulated sugar (approx.)
1/2 tsp vanilla extract
Pinch kosher salt



1. Preheat oven to 325°F. Arrange six 6-oz ramekins in 13- x 9-inch baking dish.
2. In heavy-bottom saucepan set over medium heat, combine half and half cream, cloves, peppercorns, cardamom, ginger, cinnamon stick and star anise. Bring to simmer, then remove saucepan from heat. Let stand, covered, for at least 30 minutes or up to 1 hour.
3. Strain mixture; return to clean saucepan set over medium-low heat.
4. In bowl, whisk together egg yolks, sugar, vanilla and salt until thickened and pale in colour. Whisking constantly, slowly stream hot cream into egg yolk mixture. Divide evenly among prepared ramekins. Add enough hot water to baking dish to come halfway up sides of ramekins.
5. Cover with foil; bake for 30 to 35 minutes or until custards are just set. Transfer ramekins from baking dish to rack; let cool completely. Refrigerate for at least 2 hours or until chilled.
6. Sprinkle 1 1/2 tsp sugar over top of each chilled custard. Set broiler to High; broil ramekins until sugar is melted and caramelized (or melt sugar using kitchen blowtorch, rotating each ramekin until evenly caramelized). Let stand for about 1 minute or until top is hardened.

Tip: For an easy and delicious garnish, top each serving with your favourite berries or quartered fresh figs.

In This Recipe

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