Lipton Chai Creme Brulee - Recipe by Yvonne Lee

Ingredients

2 eggs
2 egg yolks
1 Tbs sugar (for eggs)
210mL thickened cream
1/3 cup sugar (for cream)
Pinch of salt
1 serve Lipton Chai Latte (prepared with 155mL water)
Caster sugar for caramelizing

Method

Whisk together the 2 eggs, 2 egg yolks and 1 tablespoon of sugar until well combined.

In a pot, combine 210mL thickened cream, 1/3 cup sugar and a pinch of salt. Heat this mixture until it just begins to bubble.

Slowly whisk the hot cream mixture into the egg and sugar mixture.

Separately, prepare 1 serve of Lipton Chai Latte with 155mL water according to the package instructions.

Whisk the prepared Lipton Chai Latte into the custard base.

Divide the mixture evenly into 6 ramekins.

Place the ramekins in a bain marie (a roasting pan filled with hot water) and bake in a preheated 160 C oven for approximately 30 minutes, or until the custard is just set.

Chill the crème brûlées overnight in the refrigerator.

The next day, sprinkle approximately 1 tablespoon of caster sugar on top of each ramekin and caramelize with a blowtorch until golden and bubbly. Enjoy!

Credits: Lipton Teas and Infusions

Photo Credits: Lipton Teas and Infusions