Chai Spice Vanilla Sugar Creme Brulee
- 6 10oz souflee cups
- 4 Cups very heavy whipping cream (can also use half and half)
- 1/4 Teaspoon vanilla salt (optional)
- 1 vanilla bean (split and bean caviar scraped out and put into heavy cream)
- 10 Large egg yolks (if you use medium eggs you'll need 12 yolks)
- 1 Cup chai spice vanilla sugar
- 6 Teaspoons regular granulated sugar
Preheat oven to 325 degrees. Put whipping cream (or half and half), vanilla salt, and the split vanilla bean with the scraped caviar into a sauce pan. Heat until just hot.
In another bowl mix egg yolks and the once cup of chai spiced vanilla sugar and mix well. Slowly mix about a cup of the hot cream mixture into the sugar and egg yolk mixture to temper the eggs while stirring them so the cream mixture can slowly warm the eggs while not cooking them. Then pour the sugar/egg mixture the rest of the way into the rest of the cream mixture and stir well.
Pour creme brulee mix into the 6 ten oz souflee cups evenly and place into a baking pan that will hold enough water to fill halfway around sides of souflee dishes.
Bake for 60 mins or until the center is set and cool completely. Refrigerate for at least 4 hours but preferably overnight.
To serve: Sprinkle each creme brulee with one teaspoon of regular granulated sugar and spread it around so it's in a thin layer over all of the brulee. Next you can use a kitchen torch to slowly melt and caramelize the sugar to "brulee" it. It will turn brown and blacken a bit but it tastes divine.
Let cool and enjoy!
Broiler variation to brulee: Place room temperature souffle cups under a low broiler to caramelize, about 3-5 minutes watching it so it doesn't burn. Let cool and enjoy!