Creamy, smooth, and decadent this Chai Crème Brulée has the perfect flavor profile and insanely pleasing texture. Dairy-free option included.

  • | Easy
  • | 50 mins
  • | 6 servings
Directions
  1. Preheat oven to 325F. Boil 4-6 cups of water; set aside.
  2. Slowly bring whipping cream to a simmer in a saucepan over low heat, stirring frequently.
  3. Once the whipping cream is at a full simmer, remove it from the heat; set aside.
  4. In a medium mixing bowl combine the egg yolks, salt, 1/2 cup sugar, spices, and vanilla.
  5. Slowly poor the heated whipping cream into the egg mixture while whisking it together.
  6. Pour the mixture through a fine mess strainer into a medium bowl. This will remove any lumps.
  7. Place 6 (5 oz. to 7 oz.) ramekins into a large glass pan or roasting pan.
  8. Pour the cream mixture into the ramekins, distributing the mixture evenly among the ramekins.
  9. Place the pan in the oven then pour the boiling water into the pan until the water is half way up the ramekins.
  10. Bake for 35-40 minutes or until sides are set and the centers jiggle when shook.
  11. Remove from the oven and let cool for 15 minutes, then transfer the ramekins to a drying rack until they cool to room temperature.
  12. Cover the ramekins and refrigerate for 4 hours, or until fully set. They finish setting up in the refrigerator.
  13. When you are ready to serve your chai creme brulee, remove the ramekins from the refrigerator and gently dab the tops of the creme brulee with a paper towel to remove any condensation.
  14. Spoon one teaspoon of sugar evenly over the tops of each creme brulee.
  15. Use a kitchen torch to crystallize the sugar on top. If you don't have a kitchen torch, you can place them under the broiler.
  16. Serve immediately.
Note: this recipe was prepared by The Gluten Free Palate for Rodelle. Click here to see the original post and more helpful tips about preparing your own Creme Brulee!
Ingredients
  • 2 cups heavy whipping cream (or full fat coconut cream to make this dairy-free)
  • 5 large egg yolks
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar, plus 6 teaspoons for the sugar topping
  • 1/2 teaspoon Rodelle ceylon cinnamon
  • 1/4 teaspoon Rodelle ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1 teaspoon Rodelle vanilla extract
Uses
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