Chai Spiced Crème Caramel | A Recipe from Fuchs' Corporate Executive Chef Elizabeth Landry
Posted by Elizabeth Landry on 9/13/16
With warm caramel and chai, this is the perfect dessert for a cool fall day - and Chef Elizabeth's favorite fall recipe!
Chai Spiced Crème Caramel
Special Equipment: Four 6-ounce ceramic ramekins
- Preheat the oven to 350°F and place the ramekins in a shallow baking pan.
- Combine the milk, cream and whole spices in a small pot.
- Heat the milk mixture on medium, almost until a boil; Reduce heat and simmer for 15-20 minutes.
- While the milk mixture is simmering, heat the granulated sugar in a small sautè pan and stir constantly until it is caramelized into an amber colored liquid.
- Pour the caramelized sugar into the bottom of ramekins. (Don't worry if the bottom isn't fully covered with caramel.)
- In a separate bowl, whisk together the whole eggs and egg yolks until just combined.
- Slowly add the hot milk mixture into the egg mixture and stir constantly with a rubber spatula.
- Fold in brown sugar until fully incorporated. Strain into a large measuring cup with a spout for ease in pouring. Pour the custard into the ramekins.
- Fill the baking dish with enough hot water to go about halfway up the sides of the ramekins.
- Bake uncovered for 10 minutes; Reduce the head to 325°F and continue to cool for 20-30 minutes.
- Custard should be set but still slightly wobbly in the center and a toothpick should come clean when inserted. Remove the pan from the oven and let still for 5-10 minutes at room temperature.
- Remove the ramekins from the pan and chill completely for at least 6 hours or overnight.
- When ready to serve, unmold by running a sharp knife around the edge of the ramekin. Invert the ramekin on a dessert plate so that it is upside down. While holding the ramekin firmly with the plate, shake it a couple times until it releases and you can remove the ramekin.
- Elizabeth Landry
Corporate Executive Chef