Rich, creamy, and loaded with spices!
Ingredients
- heavy whipping cream: 2 cups
- half-and-half: 1 cup
- vanilla bean, split and scraped: 1 piece
- chai tea bags: 4 piece
- extra large egg: 1 piece
- extra large egg yolks: 4 piece
- white sugar: 0.5 cup
- ground cinnamon: 0.5 tsp
- ground cardamom: 0.5 tsp
- ground cloves: 0.25 tsp
- ground nutmeg: 0.25 tsp
- ground allspice: 0.25 tsp
- white sugar: 0.25 cup (divided)
Metric Conversion
Stages of cooking
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Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
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Preheat oven to 300 degrees F (150 degrees C).
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Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
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Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
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Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
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Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.
