Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories608.5 kcal (30%)
Total Fat48.2 g (69%)
Carbs39.1 g (15%)
Sugars38.9 g (43%)
Protein7.1 g (14%)
Sodium94 mg (5%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
1. Preheat the oven to 325 F. In a medium sized saucepan, combine milk, heavy cream, vanilla extract, kosher salt and chai tea bags on a medium heat. Bring to a boil, then reduce to a simmer. Allow it to simmer for 20-30 minutes.
Step 2
2. In a large mixing bowl, whisk together the yolks and 1/2 cup of sugar until paler yellow and thick.
Step 3
3. Return to the stove. Remove the chai tea bags and press lightly with another spoon to release any liquid that might be stuck in the tea bags. Pour the chai mixture into another bowl.
Step 4
4. Whisking constantly, slowly ladle the chai mixture into the egg yolk/sugar mixture (it’s important to keep whisking so your eggs don’t scramble, but instead thicken the mixture and blend evenly.) Continue doing this until all the chai is combined into the eggs and a custard is formed.
Step 5
5. Skim any foam from the top. Fill the ramekins almost to the top and place them in a deep baking dish. Pour hot water into the baking dish, covering the ramekins halfway. Bake in the oven for 45 minutes. Check to make sure the creme brulee is firm but *slightly* jiggly in the center. If they are too jiggly, keep baking for 10-20 minutes (checking every 10 minutes as to not over cook.) PS If you have a cold oven like I do, you might want to set it to 350 or get an oven thermometer!
Step 6
6. Remove the creme brulee from the oven and carefully take the ramekins out of the baking dish. I wore oven mits to ensure I would not burn myself. Allow the ramekins to cool for about 30 minutes, then refrigerate for a minimum of 2 hours and store for up to 3 days.
Step 7
7. When ready to serve, divide that extra ½ cup of sugar equally amongst the ramekins and sprinkle on top. Shake off any excess. Use a torch to brulee each one, or place them on a sheet pan and broil on high (while keeping an eye on them) until golden brown. They might cook unevenly this way depending on your broiler, so it’s important to watch closely!
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