This is a method to include the flavors of chai tea and chai lattes in your desserts if you enjoy them.
| Prep Time: | 25 mins |
| Cook Time: | 52 mins |
| Additional Time: | 2 hrs 35 mins |
| Total Time: | 3 hrs 52 mins |
| Servings: | 4 |
| Yield: | 4 6-ounce ramekins |
Ingredients
- 5 egg yolks, at room temperature
- ⅓ cup white sugar
- 1 ¾ cups heavy whipping cream
- 2 tablespoons heavy whipping cream
- 4 ounces white chocolate, broken into small pieces
- ½ teaspoon pure vanilla extract
- ¼ cup coffee-flavored liqueur (such as Kahlua®)
- 4 teaspoons white sugar, divided
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Whisk egg yolks and 1/3 cup white sugar together in a bowl until smooth.
- Bring 1 3/4 cup plus 2 tablespoons heavy cream to a simmer in a saucepan over medium-high heat, about 5 minutes. Add white chocolate. Remove from heat and whisk until chocolate is melted.
- Spoon 2 tablespoons of cream mixture into egg yolks, whisking constantly to prevent eggs from scrambling. Pour remaining cream mixture over egg yolks, whisking until custard is thick and smooth. Stir in vanilla extract and coffee liqueur.
- Pour custard into four 6-ounce ramekins. Arrange ramekins in a 9×13-inch baking pan. Pour in enough warm water to come 1 1/2 inches up the sides of the ramekins.
- Bake in the preheated oven until custard is set, about 45 minutes. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Arrange ramekins on a baking sheet. Sprinkle 1 teaspoon white sugar over each custard.
- Broil in the preheated oven until sugar is melted and crispy, about 2 minutes. Chill before serving, 5 to 10 minutes.
- Use a blow torch instead of a broiler to caramelize the sugar topping if preferred.
Nutrition Facts
| Calories | 736 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 415 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 33 g |
| Sodium | 79 mg |
| Sugars | 44 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
So good! I used Bakers white chocolate and it came out great. I have the more shallow rammekins and it made about 4.5 for me. I used the half as a sampler before giving the rest to guests. 😉
The baking time was way off for me, expect a much longer baking time. Also, it made 5 and not four desserts depending on the size of your custard cups. I wanted to use up some white chocolate chips that had being hanging around way too long and despite the stabilizing they are made with, it worked out fine. All that being said, this was amazing. It was creamy and absolutely delicious. I highly recommend this recipe.