Step 1: Infuse the Cream

• Start by combining the heavy cream and milk in a saucepan. Heat over medium heat until the mixture is almost simmering, but don’t let it boil.

• Add the chai tea bags or loose-leaf chai tea (use a tea infuser for loose-leaf). Let the tea steep for about 5-7 minutes, then remove the tea bags or strain out the tea leaves.

• Stir in the ground cinnamon, ginger, cardamom, cloves, and black pepper (if using). Set this spiced cream mixture aside to cool slightly.

Step 2: Prepare the Egg Mixture

• In a separate mixing bowl, whisk the egg yolks, granulated sugar, and brown sugar until well combined and smooth.

Step 3: Temper the Eggs

• Gradually pour the warm chai-infused cream into the egg mixture, adding it little by little while whisking constantly to prevent the eggs from curdling. This process is called tempering and is essential for achieving a smooth custard.

• Once the egg mixture is fully incorporated with the chai cream, stir in the vanilla extract.

Step 4: Strain the Custard

• To ensure a silky-smooth custard, pour the mixture through a fine-mesh sieve into another bowl. This step removes any coagulated egg bits or leftover spices.

Step 5: Bake the Crème Brûlée

• Preheat your oven to 325°F (160°C).

• Divide the custard mixture evenly among 6 ramekins (around 6 oz each).

• Place the ramekins in a large baking dish and fill it with hot water so that it comes halfway up the sides of the ramekins (this is known as a water bath). This helps the custard cook evenly.

• Carefully transfer the baking dish to the oven and bake for 40-45 minutes, or until the custards are set but still slightly wobbly in the center. Check doneness by gently shaking the ramekin—if the custard moves as one piece, it’s ready.

• Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully set.

Step 6: Caramelize the Sugar

• Just before serving, sprinkle a thin, even layer of granulated sugar on top of each chilled custard.

• Using a kitchen torch, carefully caramelize the sugar by moving the flame evenly over the surface until it turns golden brown. Alternatively, you can place the ramekins under a broiler for 2-3 minutes, but keep a close eye to avoid burning.

Step 7: Serve and Enjoy

• Let the caramelized sugar set for a few minutes before serving.

• The result is a beautifully spiced Chai Crème Brûlée with a crisp, sweet sugar crust—perfect for any special occasion or a sweet treat after dinner!