crème brûlée with Chai

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Crack spoon through sugar and enjoy this decadent dessert.

Ingredients

2 cups heavy whipping cream

1 ½ tablespoons loose-leaf masala chai tea

5 egg yolks

⅓ cup sugar, plus extra for caramelizing

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Preparation

In small saucepan, bring whipping cream to boil. Turn off heat, add tea and let steep 6 minutes.

In medium-sized bowl, whisk yolks and sugar together. Temper egg yolks by adding tea mixture a little bit at a time, whisking constantly. Using fine-mesh strainer, strain custard to remove tea leaves. Whisk and let cool in ice bath or refrigerate overnight.

Preheat oven to 325 ̊F. Place 6 espresso cups in roasting pan. Divide cooled custard between cups, pour hot water in bottom of roasting pan until it comes quarter way up sides of cups. Bake until outside of custard is set and centre still jiggles slightly, approximately 30-40 minutes. Allow to cool at room temperature and chill in refrigerator before serving.

To serve, sprinkle 1 teaspoon sugar evenly over surface of each custard and caramelize with butane or propane torch. Serve immediately. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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