Chai Pots de Crème
Serves: 8 (2-ounce) servings
 
Ingredients
  • 6 large egg yolks
  • 1⁄4 cup granulated sugar
  • 1⁄2 teaspoon vanilla extract
  • 1 pinch fine sea salt
  • 1 cup heavy whipping cream
  • 1 cup chai black tea concentrate*
  • Vanilla Whipped Cream (recipe follows)
  • Garnish: ground or grated cinnamon
Instructions
  1. Preheat oven to 325°.
  2. In a large deep baking dish, arrange 8 ramekins, evenly spaced.
  3. In a medium bowl, whisk together egg yolks, sugar, vanilla extract, and salt.
  4. In a small saucepan, heat cream over medium heat until very hot and steaming but not boiling. Whisking egg mixture constantly, add hot cream very gradually to egg mixture until combined. Whisk in tea concentrate. Strain mixture through a fine-mesh sieve into a large liquid-measuring cup with a pouring spout.
  5. Fill prepared ramekins evenly with mixture. Fill baking dish with enough water to come halfway up sides of ramekins, being careful not to get water in ramekins.
  6. Bake until centers of pots de crème are set, 35 to 40 minutes. (Baking time will vary depending on size of ramekins.)
  7. Carefully remove ramekins from hot water. Let cool on a wire rack. Cover and refrigerate until cold, at least 4 hours or up to a day.
  8. Just before serving, spoon Vanilla Whipped Cream into each ramekin and spread with an offset spatula in an even layer.
  9. Garnish whipped cream layer with cinnamon, if desired. Serve immediately.
Notes
*We used TAZO Classic Chai Latte Black Tea Concentrate but can also recommend The Boulder Tea Company Teahouse Chai, available at boulderteaco.com or by calling 303-817-7057.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chai-pots-de-creme/