The wonderful Chai Brulee

We were delighted this week to pop into Castle House, Hereford,  to tryplatedblog a truly  innovative Crème Brulee with a difference – this one was flavoured using our very own Chai!  Slightly biased I realise but is was truly delicious.  The spices in the Chai were perfect accompaniments to the poached fruit and vanilla ice cream that were presented so beautifully on a slate platter with rosewater infused biscotti – a treat for all the senses!

Claire Nicholls has been the Head Chef at Castle House since we have been based here in Hereford and she has been incredibly supportive of our teas and infusions, using them in Claireblogher menus in a number of different ways – we are truly grateful to have this wonderful support and to be around someone prepared to be creative and innovative with ingredients – its always a pleasure to chat to Claire and share in her enthusiasm for food.

Claire has been kind enough to share this recipe with us below and I urge you to try it – you won’t be disappointed!

Chai Brulee – Serves 4

Ingredients:  3 Egg yolks; 1 oz sugar; 1/2 pint double cream; 1.5 tsp. Chai Tea

1.  Mix the egg yolks and sugar together.  Place the cream into a saucepan with the Chai tea and bring to a simmer.  Turn down the heat and leave to infuse for 3 minutes.caddyblog

2.  Strain the cream and our onto the sugar and yolk mix, then strain through a fine sieve and pour into 4 ramekins.

3.  Place into a deep tray and fill half way up with water and place into an oven @100’c for approx. 25/30 minutes until set, then leave to cool.

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