2 cups heavy whipping cream
1 vanilla bean, scraped of seeds
1 heaping tbsp loose Fair Trade Rishi Chai tea
½ cup Fair Trade organic cane sugar
¼ tsp ground cinnamon
6 egg yolks
Preheat your oven to 300 degrees.
Fill a 9 x 13” glass baking dish with one inch of water. Place four ramekins in the water in the dish. Lightly mist with nonstick cooking spray and set aside.
In a medium sized saucepan, combine the heavy cream, vanilla bean seeds and loose Chai tea. Stir well. Add the sugar then do not stir so that the sugar coats the bottom of the pot.
Heat the mixture until small bubbles form all around the sides of the pot. When that happens, immediately remove from heat, stir well (so now the sugar should dissolve) and place a lid on the pot. Let steep for 20 minutes.
While that’s steeping, place your egg yolks in a large bowl. After 20 minutes, strain the cream through a sifter (or cheesecloth). Whisk in the ground cinnamon, stiring well so no clumps remain. Slowly pour the cream mixture into the egg yolks while whisking.
Pour the mixture into the prepared ramekins and bake for about 45 minutes, or until set but still soft in the center.
Let cool then serve. You can also refrigerate these for up to two days prior to serving.
active time --- 45 minutes
total time --- 4 hours (includes time to chill)