Recipe: Chai Pot de Creme with Spiced Whipped Cream

CHAI POT DE CREME WITH SPICED WHIPPED CREAM

FOR CUSTARD:
1 cup whipping cream
1 cup half-and-half
1 tablespoon loose Darjeeling or Earl Grey tea
1-inch piece cinnamon stick, broken in half
6 green cardamom pods, pounded in a mortar and pestle just to
break open the shells
5 whole cloves
1-inch piece fresh ginger, peeled and cut into chunks
4 black peppercorns
3 large egg yolks
1 large egg
1/4 cup granulated sugar
1/2 cup brown sugar
Zest of 1 lemon
FOR GARAM MASALA (OPTIONAL):
1 cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 rounded tablespoon green cardamom pods
1 rounded tablespoon black peppercorns
2 teaspoons whole cloves
1 whole dried red chile
1/8 teaspoon ground mace
FOR SPICED WHIPPED CREAM:
1 cup whipping cream
4 teaspoons granulated sugar (OR 1 tablespoon, if not using garam masala)
1/8 teaspoon garam masala (optional)

TO MAKE THE CUSTARD:
Combine cream, half-and-half, tea, cinnamon, cardamom, cloves, ginger and peppercorns in medium saucepan. Bring to boil, remove from heat, cover and let steep 15 minutes.

Preheat oven to 325 degrees. Line 13-by-9-by-2-inch baking dish with dish towel. Place 6 (6-ounce) ramekins in baking dish and set aside.

Combine egg yolks, whole egg, sugars and lemon zest in bowl of electric mixer and beat on high speed until mixture has thickened and leaves a ribbon trail when you lift beaters from bowl, about 2 minutes.

Strain spice-infused cream into medium bowl. With mixer running on low speed, gradually pour warm cream into egg mixture and mix to combine.

Carefully pour custard into ramekins. Put baking dish in oven. Use a cup to pour enough hot tap water into baking dish to come halfway up sides of ramekins. Cover pan with aluminum foil and punch several holes to allow steam to escape. Bake until custards are just set and centers still jiggle when shaken, about 30 minutes.

Remove ramekins from hot water and let cool on rack. (Turn off oven and let water in baking dish cool before removing it from oven.) Then chill until completely cold.

TO MAKE THE GARAM MASALA:
Combine cinnamon, bay leaves, cumin, coriander, cardamom, peppercorns, cloves and red chile in frying pan and toast over medium heat, stirring constantly, until cumin turns uniformly brown, 4 to 5 minutes. Put into spice grinder and grind to powder. Stir in mace and store in an airtight container. It will keep up to 4 months.

TO MAKE THE SPICED WHIPPED CREAM:
Beat whipping cream with sugar and garam masala, if using, in a medium bowl to soft peaks. Spoon a dollop of spiced cream on top of each chilled custard, and serve.

Servings: 6
Source: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes by Suvir Saran