Chai-Spiced Creme Caramels with Raspberries and Pistachio Phyllo Crisps - milk

Method

• Preheat oven to 350F.
• Bring milk, cream, cardamom, peppercorns, fennel seeds, cinnamon sticks, and cloves to a boil in a heavy saucepan over moderate heat.
• Remove from heat and let stand, covered, 15 minutes.
• Meanwhile, cook granulated sugar in a dry small heavy saucepan over moderate heat, swirling pan (to help sugar melt evenly), until sugar is melted into a deep golden caramel.
• Immediately pour caramel into ramekins, tilting to cover bottoms evenly.
• Whisk together whole egg and yolk in a large bowl.
• Bring spiced milk to a boil again, then add to eggs in a slow stream, whisking.
• Pour custard base through a fine sieve into a 2-cup measure.
• Add brown sugar and a pinch of salt, then stir until sugar is dissolved.
• Divide custard between ramekins.
• Bake custards in a water bath in middle of oven until set but still trembling slightly, about 30 minutes.
• (Custards will continue to set as they cool.)
• Remove ramekins from water and cool creme caramels on a rack.
• Chill, loosely covered with plastic wrap, until cold, at least 3 hours.
• Just before serving, run a knife around inside edges of ramekins.
• Arrange raspberries, open ends up, over entire surface of custards, pressing gently to adhere.
• Place a pistachio phyllo crisp over each ramekin and invert onto a plate, then carefully remove ramekins.