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Chai Eggnog Creme Brûlée Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 79 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 55 minutes (including cooling and chilling time)
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Chai Eggnog Crème Brûlée is a luxurious holiday dessert that combines the classic creamy texture of crème brûlée with the warm, spicy flavors of chai and the rich indulgence of eggnog. Perfect for festive occasions, this custard dessert is baked in a water bath until silky smooth, then topped with a crisp caramelized sugar crust created with a kitchen torch.

Ingredients

Custard Base

  • 1 cup heavy whipping cream
  • 1 cup full fat eggnog
  • 1 1/4 tsp chai spices (see Notes)
  • 4 large egg yolks
  • 1/3 cup granulated sugar

For the Brûlée Topping

  • Extra granulated sugar, for brûléeing the top (about 2-3 tablespoons)

Chai Spice Blend

  • 2 tbsp ground cinnamon
  • 2 tbsp ground ginger
  • 1 tbsp ground cardamom
  • 2 tsp ground cloves
  • 2 tsp ground coriander
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground white pepper

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat the oven to 325°F (163°C). Boil a kettle full of water. Place a tea towel in a large baking dish that can hold a gratin dish capable of holding over 3 cups of liquid; this will serve as your water bath setup.
  2. Heat Cream Mixture: In a saucepan over medium heat, combine the heavy cream, eggnog, and chai spice blend. Heat gently until the mixture just starts to steam and reaches about 160°F (71°C). Remove from heat and allow it to cool slightly.
  3. Whisk Egg Yolks and Sugar: Place a medium bowl on a damp cloth for stability. Whisk together the egg yolks and 1/3 cup granulated sugar until fully combined and paler in color.
  4. Temper the Eggs: Slowly pour about 1/4 cup of the warm cream mixture into the egg yolks while continuously whisking to temper the eggs. Gradually add the remaining cream mixture in small increments, whisking continuously to avoid scrambling.
  5. Combine and Prepare for Baking: Pour the custard mixture into the gratin dish. Place the gratin dish inside the tea towel-lined baking dish.
  6. Add Boiling Water for Water Bath: Carefully pour boiling water into the baking dish around the gratin dish until the water reaches halfway up the sides of the gratin dish. Ensure stability and avoid splashing.
  7. Bake the Custard: Bake in the preheated oven for 35-40 minutes or until the edges are set but the center still jiggles slightly. The custard should be silky and creamy even after chilling.
  8. Cool the Custard: Remove the gratin dish from the water bath carefully and place it on a wire rack to cool for 2-3 hours. Once cooled completely, refrigerate to set fully. Avoid covering the dish with plastic wrap before cooling to prevent condensation.
  9. Caramelize the Sugar Topping: Before serving, evenly sprinkle 2-3 tablespoons of granulated sugar over the custard surface. Tilt the gratin dish to spread the sugar evenly to the edges. Use a kitchen torch to caramelize the sugar by heating it until it bubbles and forms a deep brown, crisp crust. Allow the sugar to harden for a few minutes before serving.
  10. Serve and Enjoy: Serve the chai eggnog crème brûlée chilled with the caramelized crust intact. Enjoy this sophisticated and festive dessert!

Notes

  • The chai spice blend is made with 2 tbsp cinnamon, 2 tbsp ginger, 1 tbsp cardamom, 2 tsp cloves, 2 tsp coriander, 1 tsp nutmeg, 1 tsp allspice, and 1 tsp white pepper. Blend and store in a sealed glass jar.
  • To scale the recipe for six individual ramekins, use 1 1/2 cups cream, 1 1/2 cups eggnog, 6-7 egg yolks, 1/2 cup sugar, and 1 3/4 tsp chai spice blend.
  • Ensure slow and steady tempering of eggs to prevent curdling and maintain custard texture.
  • Do not overbake; the custard should remain slightly jiggly in the center to achieve a silky texture when chilled.
  • When covering the cooled custard for refrigeration, do not cover while still warm to avoid condensation on the custard surface.
  • Use a kitchen torch for the best caramelization of the sugar topping for an even, crunchy crust.

Find it online: https://emilysplate.com/chai-eggnog-creme-brulee-recipe/