Chai Crème Brulee

SERVES 4

2 cup heavy cream
1 cup Assam tea leaves
1 vanilla bean, split lengthwise
4 cardamom pods
2 sticks Cinnamon
1 teaspoon black pepper corns
1 teaspoon whole cloves
4 egg yolks, lightly beaten
½ cup sugar
1 tablespoon unsalted butter, chilled and cut into small pieces

Place the cream, tea, vanilla bean, cardamom, cinnamon, black peppercorns and cloves pod in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Set aside for 10 minutes to infuse and strain.

Whisk the egg yolks and 4 tablespoons of the sugar in the top of a double boiler over simmering water until pale and thick. Do not overcook. Add the reduced tea extract. Add the cream to the eggs in the double boiler, whisking constantly. Cook slowly, stirring occasionally, until the mixture thickens and coats the back of a spoon, approximately 10 to 12 minutes. Remove from heat and whisk in the butter.

Pour the custard mixture into a porcelain dish and chill thoroughly.

Just before serving, sprinkle the custard with remaining sugar and caramelize it with a kitchen torch. Fire quickly and evenly until the sugar is cooked but not burned. Serve immediately.