You may also like
Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 2-1/2 cups Heavy Cream, Divided
- 1/2 cups Whole Milk
- 1/2 cups Chai Concentrate
- 1/2 teaspoons Ginger
- 1 whole Cinnamon Stick
- 1 teaspoon Cardamom
- 8 whole Cloves
- 1/4 teaspoons Crushed Red Pepper Flakes
- 4 whole Egg Yolks
- 1/2 cups Brown Sugar
Method
- Preheat the oven to 325°F. In a saucepan, bring 1 1/2 cups cream, the milk, chai concentrate, ginger, cinnamon, cardamom, cloves and crushed red pepper to a boil; simmer for 5 minutes. Remove from the heat, cover and let steep for 15 minutes.
- Place six 1/2-cup ramekins in a 9-by-13-inch baking dish. Strain the cream mixture into a bowl, pressing on the solids; discard the solids.
- In a medium bowl, whisk together 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 softly set, about 30 minutes. (I had to uncover and cook mine for about another 20 minutes.) Remove from the water and let cool for 1 hour. Cover with wax paper and refrigerate for at least 2 hours. Before serving, whip the remaining 1 cup cream until soft peaks form; dollop onto each custard and sprinkle with the candied ginger if desired.