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!
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
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.
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.