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Chai Creme Brulee
Nb persons: 6
Yield:
Preparation time: 15 mins
Total time: 40 mins
Source: CE 1/11 @ 98
1 cup | 1% milk |
3 | teabags, chai |
3 | whole cloves |
1 | cinnamon stick, broken into pieces |
2 | cardamom pods |
8 oz | firm tofu, drained |
1 | egg |
2 | egg white |
1/3 cup plus 2 T | evaporated cane juice, divided |
Preheat to 325. In a sm sauce pan, heat milk to simmer over med heat. Remove from heat and add teabags, cloves, cinnamon, and cardamom. Cover and let stand for 5 minutes.
Combine tofu, egg, egg whites and 1/3 c juice; process until smooth.
Remove teabag and spices from milk. With processor running, slowly pour milk until combined. Divide among 6 ramekins. Place in baking dish and fill w/hot water until reaches halfway up ramekin sides.
Bake for 18-22 mins until set. Chill until serving. To serve, top each w/cane juice and place until preheated broiler until crystals melted and browned.
Nutritional per creme brulee: Calories: 126; Fat: 3 g; Sat: 1 g; Carb: 18 g; Fib: 0 g; Sug: 16 g; Prot: 7 g; Na: 63 mg; Chol: 38 mg.
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