Chai Crème Brûlée

Chai Crème Brûlée

There are two important steps when cooking brûlée to ensure a silky smooth finish: the infused custard must be cold before placing in the ramekins and only add very hot but not boiling water to the roasting dish – this is referred to as cooking in a bain marie.

Serves 4

Photography by Aaron McLean
From issue #43