Chai Creme Brulee
By: From My Lemony ...
Published: Saturday, November 20, 2010 - 12:34am

Ingredients




600 milliliters cream
1 stick cinnamon
1 clove 
5 cardamon
1 star anise
10 threads of saffron
6 egg yolks
1/4 cup sugar
90 grams white chocolate
extra sugar for caramelising top

Preparation

1 Pre-heat oven to 120C. Line a baking dish with kitchen towel.. 2 Place cream, spices in milk pan, bring to a quick boil. Set aside for the spice to infuse with the cream. 3 Whisk egg yolk and sugar until creamy and pale. 4 Sift the spiced cream through a fine siever and pour into the egg mixture. Gently whisk until well combined. 5 Pour into 6 ramekins. Loosely cover each of the ramekins with aluminium foil. Place the ramekins into the lined baking dish and pour hot water into the dish up to half the height of the ramekins. 6 Gently place in the oven. ﻿ 7 Baked for 40-50 minutes until the mixture is slightly set. Take the ramekins out of the bath. leave it to cool... 8 Refrigerate overnight. 9 Before serving... sprinkle sugar... caramelised using kitchen torch or Grill... Serve