Ingredients

• 2 cups heavy whipping cream
• 1 cup half-and-half
• 1 vanilla bean , split and scraped
• 4 chais tea bags
• 1 extra large egg
• 4 extras large egg yolks
• 0.5 cups white sugar
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cardamom
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground allspice
• 0.25 cups white sugar , divided

Instructions

1. 1 Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
4. 4 Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
6. 6 Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.

Nutrition per serving