My friend Amar, who is a big-shot in Bondi Chai in Australia, coaxed me to do a Creme Brulee with Bondi Chai for a ‘Recipe Book’ that they were intending to do. This was my entry; dunno if I made the cut, but I had a great time doing it. Here is the recipe for you to try out. So hurry and buy some Bondi Chai from a dealer near you or make friends with Amar , he can give you a pack . Now am in deep trouble…….
2 cups heavy cream, 2 teaspoons Bondi Chai Vanilla Honey powder, few drops of vanilla essence, 5 egg yolks, ¼ cup sugar, 1-3 – ¼ cup white or light brown sugar (for caramelizing top).
Preheat oven to 150 deg. C. In a heavy bottomed saucepan, preferably nonstick, heat the cream with the bondi chai and vanilla essence for about 12-15 minutes till thick. Keep stirring over low heat to ensure it does not burn. Do not let it boil. Remove from heat and cool to room temperature.
In a mixing bowl beat the egg yolks with an electric mixer on high speed for 5 minutes or until light and fluffy. Gradually beat in ¼ cup sugar. Strain the cream through a fine mesh sieve and then add about half of the cream mixture, a little at a time, to the egg mixture. Whisk till well blended. Then pour the egg mixture into the remaining cream mixture. Pour into 4 small ramekins or 4 custard dishes.
Place the dishes in a large baking pan and pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 50-60 minutes. Check if done by shaking the pan, if the mixture wiggles, keep it for some more time.
Carefully remove the dishes from the baking pan and let cool to room temperature. Refrigerate for 2 hours or so.
Before serving, layer each dish with a thin layer of sugar, covering it completely. To caramelize, light a propane torch and hold the flame over the surface till the sugar caramelizes. Serve immediately.