Chai Tea and Honey Creme Brulee

CHAI TEA AND HONEY CRÈME BRULEE

YIELD 12-14

30 EGG YOLKS

1 LITER CREAM

4 BLACK TEA BAGS

1 CINNAMON STICK

1 TSP PODS GREEN CARDOMON

1 TSP WHOLE CLOVES

1 TSP PEPPERCORN

3 PIECES STAR ANISE

1 TBSP FRESH GINGER ROUGHLY CHOPPED

¼ CUP HONEY

¼ CUP SUGAR

ADDITIONAL SUGAR TO FINISH

STEEP TEA IN 600ML LITER OF HOT WATER FOR 5 MIN. REMOVE TEA BAG AND IN A POT SIMMER TEA

WITH AROMATIC SPICES UNTIL LIQUID IS REDUCED BY HALF. ADD HONEY AND SUGAR. REMOVE FROM

HEAT AND STRAIN THROUGH A FINE SIEVE. WHISK EGG YOLK AND 100ML OF CREAM. BRING TEA AND

CREAM SO A SIMMER. REMOVE FROM HEAT. SLOWLY ADD A LADEL OF HOT LIQUID TO THE EGG MIX

AND WHISK UNTIL COMBINED. REPEAT UNTIL CREAM MIXER IS COMPLETELY INCORPERATED. POOR

THROUGH A FINE SIEVE. SKIM BUBBLES FROM THE TOP. POUR MIXTURE INTO 8 OZ CERAMIC RAMIKINS

1 CM FROM THE TOP. PLACE I RAMIKINS IN A DEEP BAKING DISH. FILL DISH WITH BOILING WATER UNTIL

WATER COMES ¾ UP THE SIDES OF THE RAMIKINS. BAKE AT 250 FOR AN HOUR OR UNTIL TOPS OF THE

CRÈME BRULEE IS FIRM. REMOVE FROM OVEN. ALLOW TO COOL AND REMOVE RAMIKINS FROM WATER

BATH. REFIGERATE UNTILL NEEDED

WHEN READY TO SERVE SPREAD SUGAR IN A FINE LAYER ON TOP OF THE BRULEES. LIGHTLY PASS A

FLAME FROM A BLOW TORCH ACROSS THE SUGAR UNTIL NICELY GOLDEN BROWN. SERVE WITH CHOICE

SIDE OF YOUR FAVORITE FRUIT, COMPOTE OR FRESH WHIPPED CREAM.