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Chai Pots de Creme

Gluten free • Serves 6

Produce

1 Ginger

Refrigerated

1 Egg yolks

Canned Goods

1 Chai concentrate

Baking & Spices

1 Brown sugar
1 Cardamom
1 Cinnamon stick
1 Cloves
1 Red pepper flakes

Dairy

1 Heavy cream
1 Whole milk
  • Carolyn Lacefield

    Chai Pots de Creme. I wonder if these are as good as chai tea lattes!? @Ashley Caudill

  • Nicole Parker

    Tasty Kitchen's Chai Pots de Creme. Chai infused things are an obsession of mine.

  • Rose Blotter

    Sweet and spicy dessert. The flavors make the whole house smell wonderful. Easy and tasty alike. Preparation Instructions Preheat the oven to 325°F. In a saucepan, bring 1 1/2 cups cream, the milk, chai concentrate, ginger, cinnamon, cardamom, cloves and crushed red pepper to a boil; simmer for 5 minutes. Remove from the heat, cover and let steep for 15 minutes. Place six 1/2-cup ramekins in a 9-by-13-inch baking dish. Strain the cream mixture into a bowl, pressing on the solids; discard the solids. In a medium bowl, whisk together the egg yolks and brown sugar. Whisk in the cream mixture. Divide the custard among the ramekins; pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Cover the dish with foil and pierce in several spots. Bake the custards until softly set, about 30 minutes. (I had to uncover and cook mine for about another 20 minutes.) Remove from the water and let cool for 1 hour. Cover with wax paper and refrigerate for at least 2 hours. Before serving, whip the remaining 1 cup cream until soft peaks form; dollop onto each custard and sprinkle with the candied ginger if desired. Ingredients 2-½ cups Heavy Cream, divided ½ cups Whole Milk ½ cups Chai Concentrate ½ teaspoons Ginger 1 whole Cinnamon Stick 1 teaspoon Cardamom 8 whole Cloves ¼ teaspoons Crushed Red Pepper Flakes 4 whole Egg Yolks ½ cups Brown Sugar

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