Now playing: A.R. Rahman Feat. Sukhwinder Singh, Tanvi Shah & Mahalakshmi Iyer - Jai Ho
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Chai wallah means tea server....My chai is served in a different way, as Chai Creme Brulee.
The custard:
8 egg yolks
2 cups cream
1/3 cup sugar
Chai ingredients- cinnamon, cardamom, bay leaf, peppercorn, Vanilla, Cloves, Almond, Nutmeg, Anise seed, All Spice, black tea
Preheat oven to 300 deg F. Heat the cream without boiling, or curdling with the chai ingredients. Let the mixture steep. Have your egg yolks and sugar blended in a bowl (don't leave this too long, sugar will cook the eggs.) Strain the cream and temper into the eggs. Pour into ramekins that are in a shallow pan. Kill the foam on the top with a blow torch. Move the pan carefully to a rack in the oven. Pull one corner of the pan out so you can pour hot water from a pitcher to almost the top level of the ramekins. Cover the top of the pan with a cookie sheet, setback into the oven. Bake for approx. 40-50 minutes. The edges will be firm but the centre will still jiggle. Cool in the hot bath. Then remove them from the bath and cover in the refrigerator. Let them set at least 4 hours, but preferably over night.
To make the topping I use a powdered sugar shaker. Shake a layer of powdered sugar and heat it with a blow torch. Repeat several times until there is a nice, crunchy brulee topping.
Creme Brulee is nice to serve with a sweet biscuit to dunk into the custard.
