Créme Brulée, French for “burnt cream,” is a rich custard topped with a layer of caramelized sugar. The experience is all about breaking through the crackly sugar crust and having the first taste of creamy custard. I heightened this experience by infusing the vanilla custard with one of my favorite chai teas, ONO Aphrodisiac Chai, then garnishing it with fresh berries.  This is a sinfully delicious dessert that will bring any dessert lover to their knees.

INGREDIENTS

• 1 Tahitian or French vanilla bean
• 1 quart heavy cream
• 1 1/4 cups granulated sugar
• 4 tablespoons ONO Aphrodisiac Chai
• 15 large egg yolks
• 1/2 cup milk
• Spray bottle with Vanilla Grey Goose Vodka

PREPARATION: Set the oven at 350 degrees. Split the vanilla bean lengthwise. In a saucepan, combine the split vanilla bean, heavy cream, and sugar. Scald the mixture to about 190 degrees. Add the ONO Aphrodisiac Chai and take the mixture off the flame. Let sit for 5 minutes, then strain the tea through a chinoise, a conical sieve with a fine mesh.

In a stainless steel mixing bowl, combine the yolks and milk and whisk until smooth.

Temper some of the tea mixture into the cold mixture of yolk and milk. Add this tempered mixture back into the hot cream. Whisk as you’re adding. Scrape out the vanilla bean and remove the foam. Pour into the ramekins.

Place the 10 or 12 ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Cover with foil and bake for 45 to 55 minutes until set but still jiggles in the center. Remove and chill in the refrigerator for 2 hours.

After it’s chilled, sugar the top generously. Spray with the vanilla vodka. Using a torch, melt the sugar and form a crispy top. Let sit for 3 minutes. Garnish with fresh berries.

Makes 10-12 servings.

Nutrition information per serving: 512 calories, 6 grams protein, 42 grams fat, 28 grams carbohydrate, 0 fiber, 446 milligrams cholesterol, 53 milligrams sodium