We're ending the month with a sweet treat courtesy of Chef Kenny! Pot de Creme is a French based custard that relies on the egg to set it to a soft consistency. Chef uses black tea bags and our Chai Masala to flavor this version and it's heavenly! Top with a little whipped cream and you've got the perfect light dessert!
Recipe and photos by Chef Kenny Scott
2 cups heavy cream
1/2 teaspoons PUR Spices Chai Masala
1/2 cup sugar
4 each egg yolks
1 each 8 gram black tea bag
1. In a small sauce pot combine cream chai spice and sugar bring to a boil.( be careful the cream will boil over if you do not watch)
2. Once cream boils drop yea bag and let steep 4 minutes. Discard tea bag and temper hot cream into the 4 yolks. Distribute the mixture evenly to 4 heat safe ramekins in a water bath and cook at 300 degrees for 40-60 minutes till custard is set and reads between 180 and 185
3. Do not exceed 185 as your eggs will scramble.
4. Once eggs are set chill the ramekins for 3 hours or overnight.
5. To serve just whip cream for the top and enjoy!