Chai Spiced Creme Brulee

Southern Lady Sept/Oct 2009

6 egg yolks
3/4 cup sugar, divided
2 cups heavy whipping cream
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
12 tsp ground cardamom
1/2 tsp ground cloves

Preheat to 275 degrees F

In medium bowl, whisk together egg yolks and 1/2 cup sugar.

In small saucepan, combine cream, vanilla, cinnamon, ginger, cardamom, clovers.  Bring to a simmer over medium-low heat; do not boil.  Slowly add cream mixture to egg mixture, whisking constantly.  Skim any foam off top of custard.

Evenly divide custard mixture among 4 (6oz) custard cups. 
Place cups into a 9 inch baking dish.  Fill baking dish with 1 inch hot water.
Bake for 1 hour, or until center is set.
Carefully remove custard cups from hot water.
Cool on wire rack for 1 hour.

Cover and refrigerate for 4 hours to overnight.

To serve, sprinkle 1 T sugar over each custard.

Caramelize sugar w/kitchen torch or under broiler for 1/2 minutes, or until sugar is melted.