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Ingredients: (Serves 3)

• 4 large egg yolks
• 1/4 cup white sugar
• 1 1/2 cups heavy cream
• 1/4 teaspoon vanilla extract
• 2 chai tea teabags (or loose tea, in an infuser)
• 4 teaspoons white sugar (for the caramelized tops)

1. Preheat oven to 300ºF. Combine the egg yolks, vanilla, and sugar, mix well and set aside.

2. Place the cream and the teabags in a saucepan, over medium heat just to the boiling point.

3. Pour the cream into the eggs and sugar mixture, slowly add the cream into the mixture. Don’t forget to whisk constantly.

4. Divide mixture among 3 ramekins or custard cups. Place ramekins in a water bath (large pan filled with enough hot water to come up 3/4 way on to the ramekins.)

5. Bake until set around the edges, but still loose in the center,
about 35 minutes.

6. Remove from water bath and chill for at least 2 hours, the longer the better.

7. About an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.

8. Melt the sugar with a flam until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for about 30 seconds.