A twist on an old favourite, we add chai tea to a crème brulee and cook with steam using a gentle temperature for the perfect consistency.

Brand Partner: V-Zug

Ingredients

• 625ml pure cream

• 1 vanilla bean (split lengthways and deseeded)

• 7 egg yolks

• 100g caster sugar

• 3 tbs loose leaf chai tea

• approx. ¼ cup brown sugar

Method

1. Place the cream, tea, vanilla bean and seeds into a saucepan over medium heat. Bring it to a simmer and allow it to just bubble for 5 minutes (don’t boil it!). Turn off the heat and allow to cool slightly, then strain through a fine sieve into a jug.

2. Meanwhile, whisk together the egg yolks and caster sugar until well combined.

3. Immediately pour the warm cream mixture slowly into the egg mixture while whisking continuously.
   Continue to whisk gently until smooth and fully incorporated.

4. Place 6 ramekins onto a stainless-steel steamer tray. Pour the mixture into the dishes distributing evenly between them.

5. Place the tray into the Combi-Steam. Select Steam. Set the temperature to 80°C. Cook for 40 minutes.

6. Remove from the oven and allow to cool. Cover the ramekins with cling film and refrigerate for at least 6 hours or up to 3 days.

7. To serve, sprinkle the tops evenly with a layer of brown sugar. Use a gas blow torch to melt the sugar and form a toffee. Serve immediately.

Note: Step 7 can also be done under a hot grill just until the sugar melts.