Before I admit to any (or all) of the three, one confession I can for sure make- during these lags and small breaks, I do miss you all. In true sincerity, yes I do. So, please do me the pardon and perchance, allow me to redeem myself? Because I have today something that
Curious? Does creme brulee need an introduction? Really, the super-luscious, indulgent pudding that sounds as good as it tastes? Well, maybe so and below I'll give you a brief one.
(Inspired and loosely adapted from Hari Nayak's "My Indian Kitchen")
- 2 ¼ c heavy cream
- 2 tbsp loose black tea leaves (Assam or Darjeeling teas work well) or 2 tea bags
- pinch of salt
- 2 whole green cardamom
- 2 whole cloves
- ¼ tsp ginger powder
- 4 large egg yolks
- ½ c sugar, divided
- ½ tsp vanilla extract
- Place the cream, tea, cardamom, cloves, ginger powder and salt into a medium saucepan set over medium-high heat and bring to a boil.
- Once boiled, bring heat to medium and allow to simmer for an additional 2-4 minutes until liquid becomes slightly reduced. Remove from the heat, cover and keep aside. Strain and discard leaves, and spices.
- Over a double boiler, or a deep pan set over simmering water on heat whisk egg yolks, together with ¼ cup sugar.
- Whisk steadily until mixture turns light in color and thickens (175 °F on an instant-read kitchen thermometer).
- Add the chai cream a little at a time into the egg mixture, gradually stirring all the while.
- Once cream and egg mixture are incorporated, cook over medium-low heat, stirring at intervals, until mixture thickens and coats the back of a wooden ladle.
- Take off heat and stir in vanilla. (At this point, if you find it lumpy, strain once more)
- Pour the liquid into 6 ramekins or custard pan large enough to hold full mixture.
- Refrigerate for a minimum of 4 hours or overnight.
- Remove the creme brulee molds from the refrigerator.
- Divide the remaining ¼ cup sugar equally among the 6 dishes and tap to spread evenly (if not made into individual servings, pour evenly over the top of one large brulee). Using a torch, melt the sugar to form a nicely browned, crispy top.
- If browning has warmed custard below, refrigerate for 10-15 minutes before serving. Don't leave to chill for an extended time as the top might go soggy.