This fruit salad can be prepared four hours in advance if it is cold and covered. Grand Marnier or raspberry extract can be used in place of Chambord.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 4 hrs 15 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 desserts |
Ingredients
- 2 cups heavy whipping cream
- 1 cup half-and-half
- 1 vanilla bean, split and scraped
- 4 chai tea bags
- 1 extra large egg
- 4 extra large egg yolks
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ cup white sugar, divided
Instructions
- Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
- Preheat oven to 300 degrees F (150 degrees C).
- Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
- Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
- Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 328 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 23 g |
| Sodium | 67 mg |
| Sugars | 28 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I did all the instructions correctly but to me it seems like the texture of the Brulee was a bit off. It may be due to the spice and other added ingredients. I baked it for longer than the time asked due to the Brulee seemly uncooked when taken out. I cooled it for 6 hours and caramelized the sugar. Once cracked into it seems a little gooey. I would prefer the original recipe.
Excellent!!! If you’re grinding your own spices be sure and grind them very finely as they will swell, especially the cardamon. Absolutely delicious recipe, thank you for sharing!!