Chai adds a subtle hint of spice to this classic French dessert. You could always add a handful of raspberries to the bottom of each ramekin before baking, if you fancy. Follow our delicious recipe below for our chai tea creme brûlée.

Prep time 10 mins | Bake time 25 mins plus cooling | Makes 4

Ingredients

300ml double cream
200ml whole milk
5 chai tea bags
4 large egg yolks
50g golden caster sugar, plus 4 tbsp for sprinkling on top

Method

• 1 Pre heat the oven to 140°C
• 2 Place the cream, milk and tea bags into a pan. Place on a medium heat and cook until it just starts to bubble. Take off the heat and leave to cool for 10 minutes. Discard the tea bags
• 3 Whisk the sugar and egg yolks until pale and aerated. Pour the cooled cream mixture over the eggs and sugar and whisk until well combined. Decant into 4 ramekins. Use a spoon to scoop off any foamy bubbles from the top of the brûlées
• 4 Place the ramekins into a large roasting tin. Carefully pour warm water into the roasting tin, enough to come halfway up the ramekins. Cover the ramekins with a large sheet of tinfoil, but make sure to leave a gap at the side of the roasting tray for air to circulate
• 5 Bake the brûlées for 40 minutes, or until the custard has just set, but still has a slight wobble in the middle. Leave the brûlées to cool at room temperature before placing in the fridge for 2 hours
• 6 Place the grill on a high heat (you could use a blowtorch for this if you have one). Sprinkle a tbsp of sugar evenly over the surface of each chai tea creme brûlée. Place until the grill for a minute, or until the sugar is burnished. Serve immediately