Chai Creme Brulee - cooking recipe

Ingredients

4 large egg yolks
1/4 teaspoon vanilla
1/4 cup sugar
1 1/2 cups heavy cream
4 teaspoons sugar
2 chai tea teabags (or loose tea, in an infuser)

Preparation

Preheat the oven to 300F degrees.
Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.
Combine the sugar, vanilla and egg yolks, mixing well. Set aside.
Place the cream and the tea in a large saucepan and heat slowly just to the boiling point.
Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.
Pour 1/2 cup of the mixture into each ramekin.
Ideally, allow to sit overnight before baking.
Bake until the custard is set, about 35 minutes.
Allow to cool and refrigerate at least two hours. The longer the better.
About an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.
Melt the sugar with a flame until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for 30 seconds.
Cool to room temperature before serving.