Creamy, smooth, and decadent this Chai Crème Brulée has the perfect flavor profile and insanely pleasing texture. Dairy-free option included.
- 50 mins
- 6 servings
- 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
- Preheat oven to 325F. Boil 4-6 cups of water; set aside.
- Slowly bring whipping cream to a simmer in a saucepan over low heat, stirring frequently.
- Once the whipping cream is at a full simmer, remove it from the heat; set aside.
- In a medium mixing bowl combine the egg yolks, salt, 1/2 cup sugar, spices, and vanilla.
- Slowly poor the heated whipping cream into the egg mixture while whisking it together.
- Pour the mixture through a fine mess strainer into a medium bowl. This will remove any lumps.
- Place 6 (5 oz. to 7 oz.) ramekins into a large glass pan or roasting pan.
- Pour the cream mixture into the ramekins, distributing the mixture evenly among the ramekins.
- Place the pan in the oven then pour the boiling water into the pan until the water is half way up the ramekins.
- Bake for 35-40 minutes or until sides are set and the centers jiggle when shook.
- Remove from the oven and let cool for 15 minutes, then transfer the ramekins to a drying rack until they cool to room temperature.
- Cover the ramekins and refrigerate for 4 hours, or until fully set. They finish setting up in the refrigerator.
- 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.
- Spoon one teaspoon of sugar evenly over the tops of each creme brulee.
- 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.
- 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!