Masala Chai and White Chocolate Creme Brulee Adapted

Masala Chai and White Chocolate Creme Brulee Adapted from Pham Fatale's blog with Vicky Ratnani

Serves 4 to 6


3/4 cup cream 3/4 cup milk 4 tblsp sugar 3 egg yolks 1 tsp vanilla 2 sticks cinnamon 3 cloves 2 masala chai tea bags 1/2 cup white chocolate - melted and cooled

4 -6 tblsp sugar for the topping


  1. In a saucepan boil the milk and cream along with the cinnamon and cloves. Turn off the heat and throw in the masala chai tea bags. Let it steep for 2 to 3 minutes. Remove the tea bags
  2. Meanwhile, beat the egg yolks with the sugar and vanilla extract, till creamy.
  3. Pour some of the hot concoction into the egg yolks to temper it and then add the remaining hot milk mixture.
  4. Add the white chocolate bits to it, stir well. Do not whisk. If you whisk you'll get air bubbles and that's a problem.
  5. Strain into ramekins and bake in a pre-heated oven at 110 degrees for 50-60 minutes
  6. Once its set yet jiggly, remove and let it cool completely before wrapping in clingfilm and letting it set for 4 to 12 hours.
  7. When you're ready to eat, sprinkle one tablespoon of sugar evenly on top of the ramekin and the blister it with the blow torch.
  8. Crack and enjoy.

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