I have been on Chai Brulee quest... ever since watching Jimmy make his, in the last Australian Masterchef series.. Watching the judges.. licking their ramekins clean, and the comments they made afterwards, inspire me to try to make some...
So there I go... Chai Creme Brulee recipe hunting, I practically looked at all the recipes in here, the MasterChef official webpage ... frustrated that none to be found (you would have thought that they might put the recipe up in the web.. but nah!!!)...
My spirit was not dampened... I 'googled' for Creme Brulee recipes and Chai Creme Brulee and fortunately found one from Gourmet Getaways.
Did my first attempt... was not happy as it turned out to be mushy... I believed I made a mistake by not mixing the egg and creme mixture 'thoroughly'... and it was a bit on the sweet side ...
Second attempt~ I tweaked the recipe a little bit... by reducing the amount of white chocolate and omit the vanilla essence ... and this time round I use my trustworthy Kenwood mixer to do the mixing for me!!
It was a spoon licking good ! if I only could stick my tongue into the ramekins...
Add the spices into cream... and bring to a quick boil
Strained the spices
Caramelising the top..
600 ml cream
1 stick cinnamon
1 star anise
10 threads of saffron
6 egg yolks
1/4 cup sugar
90g white chocolate
extra sugar for caramelising top
Pre-heat oven to 120C. Line a baking dish with kitchen towel..
Place cream, spices in milk pan, bring to a quick boil. Set aside for the spice to infuse with the cream.
Whisk egg yolk and sugar until creamy and pale.
Sift the spiced cream through a fine siever and pour into the egg mixture. Gently whisk until well combined.
Pour into 6 ramekins. Loosely cover each of the ramekins with aluminium foil. Place the ramekins into the lined baking dish and pour hot water into the dish up to half the height of the ramekins.
Gently place in the oven.
Baked for 40-50 minutes until the mixture is slightly set. Take the ramekins out of the bath. leave it to cool...
Before serving... sprinkle sugar... caramelised using kitchen torch or Grill... Serve
ooohhh... just can't wait...
Oh!.. where did it all go??? Its not me... honest...