Chai Pots de Creme - Continued

How to:

For the custard, combine the cream, half and half, tea, cinnamon, cardamom, cloves, ginger and peppercorns in a medium saucepan. Bring to boil, remove from heat, cover and let steep for 15 minutes.



Preheat the oven to 325F. Line a 13x9 glass dish with a dish towel. Place 6 6oz. ramekins in the baking dish. Set aside.

Combine the egg yolks, whole egg, sugars and lemon zest in the bowl of an electric mixer, and beat on high until the mixture thickens.

Strain the spice infused cream into a medium bowl. With the mixer running on low speed, gradually pour the warm cream mixutre into the egg mixture. Mix to combine.

Carefully divide mixture amongst ramekins and put the baking dish in the oven. Use a cup to pour enough warm water into the baking dish to come halfway up the sides of the ramekins, cover the whole thing with foil, and poke a few holes in to let the steam escape.



Bake until the custards are just set and still a little jiggly, about 30 - 40 minutes.

Remove the ramekins, allow to cool on a rack, then chill until completely cold.

For the spiced whipped cream, beat the whipping cream, sugar and garam masala in a medium bowl, to soft peaks. Spoon a dollop over each chilled custard, and serve.