How to make Vanilla Chai Creme Brulee - This iconic British dessert gets a new flavour with the addition of tea.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Vanilla pod (वेनीला पौड), Tea bags (टी बैग)
Cuisine : British
Course : Desserts
Vanilla Chai Creme Brulee Recipe Card
British cuisine has always been a multicultural - a pot pourri of eclectic styles. However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world. Traditional British cuisine is substantial, yet simple and wholesome.
British cuisine today has a variety that wipes off the image of grey boiled meat. In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.
For more recipes related to Vanilla Chai Creme Brulee checkout Vanilla Flan. You can also find more Desserts recipes like Moong Dal Halwa, Strawberry Creme Brulee, Herbal Petha Paan Sandesh In Coconut Rabri, Arroz Con Leche.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Vanilla Chai Creme Brulee Recipe
Vanilla pod 1
Tea bags 3
Fresh cream 2 cups
Egg yolks 5
Castor sugar (caster sugar) ½ cup
brown sugar/jaggery as required
Method
Step 1
Preheat oven to 180° C.
Step 2
Heat cream in a small deep non-stick pan.
Step 3
Scrape out vanilla pod, add to pan along with the pod, whisk and bring mixture to boil.
Step 4
Dip in tea bags, whisk and cook till the mixture thickens.
Step 5
Take egg yolks and castor sugar in a bowl and whisk till sugar melts. Strain the vanilla-cream mixture into the bowl gradually and whisk well.
Step 6
Place individual ramekin moulds on a baking tray and fill them with this cream mixture. Pour some water into the baking tray and cover the moulds with aluminium foil.
Step 7
Place the baking tray in the preheated oven and bake for 20-25 minutes. Remove from oven and cool. Refrigerate for 1 hour.
Step 8
Put a layer of brown sugar on top and brulee using a blow torch.
Step 9
Serve immediately.
