Last week I was quickly approaching the breaking point. I was exhausted, I had a very bad head cold, and I was out at the end of my driveway with a steel garden shovel, breaking up a mound of slush-turned-pure-ice kindly left at there by the town snow plows. I was out there in my pajamas, rushing so I could get the kids to school on time, cursing the skies all the while, and I knew I needed to channel this energy into something delicious. Something sweet, that would conjure up images of warm climates and palm trees swaying in the breeze. Something with exotic spices, that would take me far, far away from this frozen hell at the first bite.
Chai tea is such a gorgeous invention. The combination of cardamom, cinnamon and ginger with a sweetened black tea is nothing short of brilliant. I’ve recently seen some cupcakes and other desserts flavoured with chai spices, and it got me thinking about how to incorporate them into something low carb. Custards and puddings are easy to make low carb because they require no flour or flour substitutes. And one of my favourite desserts of all time is creme brulee. As fancy as it seems, it’s remarkably easy to make, particularly if you have one of the small kitchen butane torches to caramelize the topping. I was given one a few years ago and haven’t used it much, and this was my chance to put it to work. I infused the cream with black tea and chai spices, and away we went.
The Results: Chai tea and creme brulee are a match made in heaven. Honestly, why have I never put these two together before? Creme brulee is always a wonderful treat and can be flavoured in so many ways. And I was impressed with how the erythritol worked as a topping in place of sugar. It didn’t get quite as hard as a burnt sugar topping would, but it caramelized nicely and gave that satisfying bit of crunch to every bit.
Chai Tea Creme Brulee
1 3/4 cups heavy cream
1 tbsp loose black tea
1 cinnamon stick (or 1 tsp ground cinnamon)
1 tsp coarsely ground cardamom seeds
1/2 tsp ground ginger
1/8 tsp ground cloves
4 egg yolks
3 tbsp granulated erythritol
1/2 tsp vanilla extract
12 drops stevia extract
Preheat oven to 300F.
Heat cream, tea, cinnamon, cardamom, ginger and cloves in a small saucepan over medium low heat, until steam rises. Remove from heat, cover the pan and let steep for 15 minutes. Strain through a fine-mesh strainer to remove all solids and set aside.
In a medium bowl, beat egg yolks and 2 tablespoons of erythritol together until thickened and pale yellow. Add cream very slowly, stirring continuously. Add vanilla and stevia extracts.
Divide custard between 6 small ramekins (or a single one-quart ceramic or glass baking dish). Set into a larger baking pan and pour hot water to within 1-inch from top of ramekins or baking dish.
Bake until the custard is just set but still slightly wobbly in the middle, 40-45 minutes. Remove baking pan from the oven and let cool. Then wrap each ramekin tightly in plastic and chill for at least 2 hours.
Just before serving, divide remaining erythritol between ramekins, sprinkling across the top evenly. Heat with a kitchen torch until it bubbles and browns. Let sit for a few minutes to allow topping to harden. You can also brown the topping under your broiler, watching very carefully and turning the cups to ensure even browning.
Serves 6. Each serving has a total of 7.7g of carbs, but only 1.7g if you subtract erythritol.
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Creme brulee is my all-time favorite dessert! I'm sure I have missed out on all kinds of wonderful things because I just can't pass it up! These flavors sound delicious!!! Long live the creme brulee!
What an amazing flavor for creme brulee…looks fantastic 🙂
Stay warm!
Love everything about chai tea, especially when it's cold. I could see what a comfort this dessert would be. I hope the weather breaks soon for everyone.
-Gina-
I can definitely relate to you on the weather front! It's been really bad out here, too… buried trees, buried cars, buried houses, etc… 🙂
Now pass me some of that brulee! 🙂
That's one unique, but apparently quite successful combination 🙂 I love how your brulee looks!
Wow-that description of the tree being buried is unbelievable. Hope the weather gets better soon Carolyn. This looks AMAZINGly yummy:)
I adore chai! It's so comforting. Instantly wraps me up in layers of…I don't know…"oomph!" LOL
Looks delightful, Carolyn!
Love the combination of the Chai spices with the creaminess of creme brulee and the caramelized sugar topping.
You're so creative. Love the idea.
BTW – Chai is Hindi for Tea, so you're saying Tea twice in your recipe name. 🙂
You know, I have given little brulee torches to several people in my famil . . you'd think they might have gotten the hint. I know I can go to the garage and get my husband's, but I don't. You've inspired me to! These look great! (And it has been one hellacious winter!)
What a beautiful idea. Your masala tea cream brulee looks so appetizing!
I have never had a creme brulee with chai…looks so tempting!
This looks like a match made in heaven! Yum!
this sounds like the perfect dessert to dig into to get away from the cold and snow…
i'm interested in learning more about baking for diabetics as my mom is one and i always feel bad that she can't indulge in a dessert that i bring to share. thank you for sharing these recipes, i will be sure to try them soon!
Ive never had creme brulee before but last week I almost tackled it due to a ton of leftover yolks. I didn't get to it but now Im kind of glad I because finding this really makes me want to try it. It looks delicious. I just recently discovered chai tea recently too. Mmm
Luckily my christmas tree goes in a box and into my closet, otherwise it too would be buried in ice and snow! What's up with this winter?
Your creme brulee looks tasty, I love your flavors!
Your Chai Tea Creme Brulee looks so good. When the weather is so bad, we have to grab our bits of happiness whwre we can, Like Chai tea creme Brulee!
I remember the first time I ever cracked the top of my creme brulee. I had travelled overseas with my dad and the creaminess and gentle flavour of vanilla filled my entire head. I like that you used chai, it kind of winterized a dessert I so often think of as a summer dessert. Absolutely lovely!
Love Chai Tea. Sounds splendido!
You create the most different & special recipes & this one is no eception, Carolyn!
This chai tea crème brûlée looks splendid!!
MMMMMMMMMM,…:)