Chai Pots de Creme

By á-2304

Ingredients

• 2 1/2 cups heavy cream
• 1/2 cup milk
• 5 chai or english breakfast tea bags
• Four 1/2 inch thick rounds peeled fresh ginger (about 1 1/2 ounces)
• 1 cinnamon stick, broken in half
• 8 whole cardamom pods
• 8 whole cloves
• 1/4 tsp. crushed red pepper
• 4 egg yolks
• 1/2 cup brown sugar
• 1 Tbsp. finely chopped candied ginger

Preparation

Step 1

Preheat oven to 325. In a saucepan, bring 1 1/2 cups cream, the milk, tea bags, ginger, cinnamon, cardamom, cloves and crushed red pepper to a boil; simmer for 5 minutes. Remove from heat, cover and let steep for 15 minutes.

Place six 1/2 cup ramekins in a 9x13 inch baking dish. Strain the cream mixure into a bowl, pressing on solids; discard solids.

In a medium bowl, whisk the egg yolks and brown sugar. Whisk in the cream mixture. Divide the custard among the ramekins; pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Cover the dish with foil and pierce in several spots.

Bake the custards until softbly set, about 30 minutes. Remove from the water and let cool for 1 hour. Cover with wax paper and chill for at least 3 hours Before serving, whip the remaining one cup cream until soft peaks form, dollop onto each custard and sprinkle with the candied ginger.