1/3 cups chai tea, (concentrated or made with 3 tea bags)
2 tablespoons orange zest
1 tablespoon liquid vanilla
Preparation
1h 30 mins
0 mins
Medium
Preheat the oven to 180 degrees Celsius (do not use a convection oven).
In a medium-sized pot, mix the cream, milk, brown sugar, and cook over low heat for 2-4 minutes or until the sugar has dissolved.
In a deep bowl, beat the egg yolks and add the sugar, beating well. Add the cream mixture and continue beating. Add the pumpkin, chai, orange zest, and vanilla, and finish beating slowly for 3-4 more minutes.
Pour the mixture into 6 molds for making Catalan cream or small soufflés.
Place the molds in a baking tray that can hold a bit of water. Pour boiling water into the tray and place in the oven.
Bake for 45 minutes or until the cream trembles when you move the molds. Remove from the oven and the water, and allow to cool at room temperature for 20-25 minutes.
Refrigerate for 1 hour.
Just before serving, sprinkle sugar over the creams and caramelize the sugar with a kitchen torch, then serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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