2 cups heavy whipping cream
1 tsp vanilla extract
1 tbsp rosewater
5-6 tbsp David Rio Tiger Spice Chai Powder
5 egg yolks
1/3 cup + 1 tbsp sugar
Turbinado Sugar for topping
Step 1: Preheat oven to 325 degrees.
Step 2: In a medium saucepan, bring heavy cream to a simmer. Add the Chai powder, making sure to whisk or stir until no clumps remain. I love chai flavor and used 6tbsp but you can use 5 for a more subtle touch. Stir in vanilla and rosewater.
Step 3: In the bowl of a stand mixer fitted with the whisk, beat egg yolks and sugar together until creamy. Slowly and carefully, add a ladle of the heated cream into the eggs and stir to combine. Continue adding another few ladles, one at a time and stirring continuously until all remaining cream has been incorporated. Meanwhile, set a stovetop or electric kettle to boil a full pot of water.
Step 4: Divide the custard between 4-6 ramekins (depending on size) and place ramekins in a baking dish. Partially pull out a rack in the oven and set the dish with the ramekins on it, making sure it is steady. Carefully fill the dish with boiling water halfway up the sides of the ramekins, taking care not to splash the custard with water. Bake, uncovered, for approximately 45 minutes, or until centers are just set. Cool completely in the dish and water bath. Once cool, remove from water bath and cover with plastic wrap. Refrigerate for several hours or up to a couple of days.
Step 5: When ready to serve, remove the custard from the fridge and pat the custard dry if droplets have formed on top. Sprinkle each custard with about a teaspoon of Turbinado sugar in a thin layer. Using a kitchen torch, heat the sugar until it starts to brown and bubble, or place ramekins in a preheated broiler 2-3 inches from heat source. Broil until sugar melts and browns, 3-5 minutes. Serve immediately or return the crème brûlée to the fridge and serve within an hour or two.
Recipe adapted from https://www.busyinbrooklyn.com/rosewater-creme-brulee/