Thick creamy egg custard flavoured with chai spiced tea, and dark chocolate, topped with a crunchy layer of caramel.
This is my Fourth (belated) Bake-Off post! In the 4th bake-off episode the bakers made desserts and one of the challenges was creme brulee. I absolutely LOVE creme brulee but I’ve never been brave enough to try making it myself, so I thought it would be a good excuse to be brave and give it a go!
I made these for my family when I was at home for the weekend, and they just wanted an original creme brulee, so that’s what I did for most of mine. But I wanted to try a different flavour, so I made a dark chocolate chai creme brulee as well, which was really delicious, so I definitely recommend it!
I think these were actually quite easy to make! Mine took a long time in the oven, but I think that is because I filled the tray with cold water rather than hot. My first attempt at the caramel topping didn’t go to well either, as I just tried sprinkling caster sugar over and doing all the caramelisation under the grill, but the finish was very uneven.
On the bake off, one of the contestants caramelised the sugar first, then blended it back into a sugar like consistency and only then sprinkled it over the creme brulee and cooked it under the grill, I tried this and it worked SO much better, so I recommend you do the same if you try these out!
I will be bringing these along to Fiesta Friday#84 this week hosted by Angie and co-hosted by Effie @ Food Daydreaming and Steffi @ Ginger & Bread. Happy Friday everyone!
Variations: There are so many different flavor combinations you could do with a creme brulee, I would like to try a fruit version, like a passion fruit curd at the bottom.
Ingredients: Makes Eight 150ml Pots
- 500ml double cream
- 150ml full fat milk
- 7 large eggs
- vanilla essence
- chai tea bags (optional)
- 150g dark chocolate
- 175g caster sugar
To Make:
Preheat the oven to fan 160C. Sit eight 150ml ramekins in a deep roasting tin and pour in hot water, until it reaches halfway up the ramekins.
Combine the milk and cream in a large pan, and heat gently until bubbles just begin to appear at the side. Meanwhile whisk together the egg yolks and sugar in a large bowl until light and fluffy.
Very slowly, pour the yolk mixture into the hot cream, mixing continuously, stir in the vanilla essence.
Pour the custard into the ramekins, and bake in the preheated oven for 30-45 minutes. The creme brulees will be ready when there is a very slight wobble in the middle. Remove from the oven and chill down in the fridge.
Chai: Make a dark chocolate ganache by meting the dark chocolate in 100ml of double cream. Pour this into the bottom of the ramekins. While the milk is heating up, infuse with one teabag/pot.
The Topping:
Weigh out 100g caster sugar in a small pan, and heat until it forms a caramel. pour onto a baking sheet lined with grease-proof paper and leave to cool.
Break up the cooled caramel and place in a small blender and blitz to a fine powder.
Pour 1tsp of the blended caramel on top of each creme brulee and smooth out, covering the entire surface. Cook under the grill until the caramel has turned dark brown and bubbly. Remove from the grill and chill in the fridge before serving.
Great recipe! The crème brulée looks delicious. And great to know about that caramel technique. I wondered about it when I was watching GBBO. Thanks! 🙂
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Haha yes I’m really glad I tried it! They man really does know what he is talking about! 😀
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I love creme brulee but also haven’t been brave enough to make it myself either. Interesting to know about how the topping worked, and good to know what’s better (for if/as and when I make it!). Looks like a tasty recipe.
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Well now that I know what I’m doing with the topping, I can confidently say that it isn’t as bad as it looks, so I’m sure you’d enjoy making them 😀
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I’ve only made creme brulee once before. It turned out well, but it was just a basic vanilla version. I love your idea of flavouring it with chai. It sounds delicious 🙂
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What a clever way to create the caramelized top of a creme brulee! They each have such an even, thin layer of sugar and perfectly and evenly caramelized as well. I also love the two layers, the chocolate ganache followed by the chai, oh my!
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Haha thanks! Yes the sugar trick was amazing, made the whole process much less stressful! 😀
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It looks amazing, I love it! 🙂
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Yummmm, very creative
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They look just too cute – and delicious, I have to say! Thanks for the tip regarding the bruléeing – I can’t watch GBBO, it’s just too tense for me, so I’m grateful for hand-me-downs like these 😉
Thank you so much for bringing it along to FF, I hope you’re having a lovely weekend!
Ginger
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Yes, I was sceptical at first but it really worked very well 🙂 haha yeah bake off is a bit tense, and I always feel like I need to be eating cake while I watch! I
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This is a super version of creme brulee.
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What a great fusion of flavors here in your creme brulee – Gosh I could just eat all of those since they are all pretty petite? 🙂
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Haha yes they are quite small, I had two! 😀
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Yumm this looks great! Love it 🙂
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I love your presentation! The chai would be so delicious with the caramel as well- yummy!
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I’m planning on making some of these soon, definitely be following your recipe!
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Excellent recipe! 🙂
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Looks absolutely wonderful! yum!
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Sounds mouthwatering!
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