Masala Chai Crème Brûlée | Recipe by sousvidetools.com
Looking to add a modern twist to a Crème Brûlée? Check out how this recipe transforms the classic dessert using spices and the sous vide cooking method.
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Cooking tools:
- Sous vide circulator
- Pot
- Vacuum sealer
- Hand mixer
- Ramekin
- Muslin spice bag
- Cheesecloth
- Kitchen torch
- Oven
- Refrigerator
- Kitchen shears
- Measuring cup
- Measuring spoon
Ingredients
- 3 cardamom pods, lightly split
- 2 sticks (2 inches/5 cm each) cinnamon
- 3 bay leaves
- Butter for greasing ramekins
- 2 cups (480 ml) heavy cream
- 2 Darjeeling tea teabags (or loose tea, in an infuser)
- 4 egg yolks
- 4 tablespoons (48 g) sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 4 teaspoons (20 ml) granulated or brown sugar (for finishing)
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