Spice Chai and Pumpkin Crème Brûlée

3 Oct

Nothing says autumn like pumpkin spice! Our favourite spice blend here at Lahloo is chai spice. One of the pleasures of autumn is drinking a cup of the warming, comforting and invigorating Spice Chai by the fireplace -but it’s even better when you have something sweet to go with it! This recipe has it all: the warm, incredibly comforting flavour of our famous Spice Chai, the seasonal flavour of pumpkin and the creaminess and sweetness of a classic dessert. Ingredients

  • 330ml double cream
  • 20g pumpkin puree
  • 1 inch of ginger julieved
  • 1 vanilla pods
  • 6 egg yolks
  • 50g caster sugar
  • chopped pistachios
  • granulated sugar for brulee

Heat the cream in a saucepan, but don’t let it boil. Make sure it doesn’t burn. Remove from heat and add the spices and tea. Cover it with cling film and allow it to infuse for a few hours, or preferably overnight.

Sieve out the tea and spices and put the cream back on the heat. Whisk together the egg yolks and sugar, then pour the boiling cream and the pumpkin puree into the mixture and whisk. Place it back onto a low heat. Whisk constantly until the custard reaches ribbon stage. Immediately remove it from heat, pour into a cold bowl and continue to whisk for 3-5 mins until it has slightly cooled.

Pour into ramekins and refrigerate.

Just before serving, sprinkle sugar evenly over the surface of each crème brûlée, then caramelise using chefs’ blow-torch.

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