Ingredients
3 cloves
5 cardamom pods
1 cinnamon stick or 1 teaspoon ground cinnamon
1¾ cups heavy cream
½ cup whole milk
2 Indian masala chai teabags (Available at M & S)
½ teaspoon ground ginger
½ cup superfine sugar, plus 5 tablespoons for the tops
5 large egg yolks
½ teaspoon vanilla extract
shortbread, to serve (optional)
Method
Preheat the oven to 300°F.
Place the cloves, cardamom, and cinnamon in a spice or coffee grinder or mortar and pestle and grind to a fine powder.
Pour the cream and milk into a large pot. Add the tea bags, ground whole spices, and ginger and stir to mix well. Place the pot over medium heat and bring almost to the boil, then reduce the heat and simmer for 5 minutes. Let sit to infuse further for 10 minutes, then strain the mixture through a strainer or muslin cloth.
In a large bowl, whisk the sugar, egg yolks, and vanilla until light and creamy. Slowly pour the strained cream into the egg mixture, whisking continuously, then divide the mixture between 4–6 small ramekins.
Place the ramekins in a roasting dish and pour enough boiling water into the tray to reach halfway up the sides of the ramekins. Place the tray on the middle shelf of the oven and bake for 30 minutes until just set, but with a slight wobble.
Let sit to cool to room temperature before chilling in the refrigerator for a final set.
To finish, sprinkle enough sugar on the top of each crème brûlée to fully cover the surface of the set cream. Caramelize with either a kitchen blowtorch or under a very hot oven broiler. Serve straight away or return to the refrigerator until ready to eat. Serve with your choice of cookies or shortbread, if you like.
Original Recipe Gunpowder: Explosive Flavors from Modern India by Harneet Baweja, Davina Seth, and Nirmal Save
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