Chai Creme Brulee

As you can see, I'm still at the honeymoon stage of my relationship with my torch and ramekins ^^

Hopefully, this'll turn out.


Ingredients (6 100 mL servings):
1 cup whipping cream
1 cup Tazo Chai concentrate
3 egg yolks
1 egg
1 tbs sugar (optional)



Method:
Over medium-low heat, warm cream and chai. Do not boil.
In a bowl, whisk together yolks, egg, and sugar.
Whisk in cream in a steady stream.
Strain and skim off foam.
Prepare a hot water bath.
Distribute the mixture into 6 115mL ramekins.
Bake at 325F for 15-30 minutes in the rack below middle, until the sides set, but the centre is still wobbly.
Remove from oven and let sit in the warm water for 15 minutes.
Cover and chill until set, about 4 hours.
Cover the top with about 1 tsp sugar and use a torch to caramelize. When the sugar melts and starts to bubble, turn off the torch for a few seconds, then torch again until brown for more even heating.

Verdict:
Could use more chai flavour, but still good.