There’s something about the cooler months that seem to make spices smell more fragrant. At least to me. Here in Seattle the winter air is crisp and clean. While standing at a street corner waiting for the light to change I catch a whiff of the chai tea I cup in my cold hands. Cardamom, cinnamon, cloves all find their way up to tickle my nose with their sweet aroma. Mmmmm…

I was fortunate to recently be the recipient of a little baggie of chai tea spices made by the Indian mother of a friend of a friend. I wanted the recipe but because this woman was too many degrees away from me I didn’t want to be a bother by asking. So I asked my friend Kailash, who also kindly told me how they brew it in India. Whether I can do it properly is another thing, but I certainly will try as I’m sure it’s loads better than my mass-produced teabag version.

Chai Tea

7 cups water
1 tbsp fennel seeds
6 green cardamom pods
12 cloves
1 cinnamon stick
2 tbsp loose leaf Orange Pekoe tea
6 plus tsp sugar
1 cup of milk (you may substitute soymilk)

With a mortar and pestle, slightly grind spices; just enough to pop them open to release their flavor and fragrance.

Add six teaspoons of sugar to the spices, combine with water and bring to a boil. Lower to a simmer, then bring to a boil again. Reduce heat once more, then simmer until the mixture becomes saffron colored.

Add tea leaves to the water and bring to a boil again. Lower and reduce twice as you did in the first step. Add milk and bring to a boil again.

Strain into cups and serve. Add more sugar to taste if necessary.

Makes about 8 cups.

Possibly Related Posts:

• Friday Fun Links
• Young Winos
• Halloween Cocktails
• Halloween Drinks for Kids
• A Chance to go to the Food & Wine Classic in Aspen

Categories:	Beverages	7 Comments
Tags:	Beverages • cardamom • chai • chai tea • cinnamon • cloves • fennel seed • foodista • India • Indian tea • spices • Tea

I have three words for you: Cardamom Crème Brûlée. It’s silly how easy it is to make. Just silly! I whipped this up last night to accompany my friend’s Indian feast and we danced around the table like actors in a Bollywood film.

Cardamom Crème Brûlée

12 large egg yolks, beaten
1 cup granulated sugar
4 cups heavy cream
1 teaspoon ground cardamom
1 cup light brown sugar

Optional: Since we were eating Indian food we wanted to boost the cardamom flavor so we added about 10 cardamom pods, slightly cracked, to the cream as it heated, as well as an additional 1/2 teaspoon of ground cardamom.

This recipe filled ten 7-ounce ramekins.

Preheat oven to 325°.

In a large heat-proof mixing bowl, preferably one with a pour spout, whisk together the egg yolks and sugar.

Pour the cream in a heavy bottomed saucepan over medium heat. Heat until little bubbles form around the edge. Remove from heat and, whisking constantly, pour into the egg and sugar mixture. Add the ground cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.

Pour the mixture through a very fine strainer into your crème brûlée ramekins, filling them just half full. Place the dishes into a shallow baking dish. Place the dish on the middle rack of oven and finish filling the ramekins with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with hot tap water so it comes halfway up the sides of the filled ramekins. Bake for about 25 minutes, or until the custard is set in the center.

Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.

When ready to serve, you can brûlée the top in one of two methods: under the broiler or with a hand torch as shown in the photo.

Generously sprinkle the top of each custard with brown sugar, taking care to cover all of the custard. Slowly torch the sugar in an even movement. Or, place the chilled crème brûlée dishes under the broiler for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately

The best part is cracking the top with your spoon!

Possibly Related Posts:

• The Great Stuffing Debate!
• Wine from Scratch: Wine in the Kitchen
• Pumpkin Pie vs. Pecan Pie
• Tonight Chef and Mixologist Kathy Casey at Nightschool
• Macarons are the new cupcakes

Categories:	Cooking tips • Seasoning & Spices • desserts	Leave a Comment
Tags:	cardamom • Cooking tips • creme brulee • custard • Dessert • Food • foodista • Indian • recipe • recipes