Ingredients for Masala Tea (Crème Brulee):
1. Dry fig – 170 gm, after removing the stem
Brandy – 100 milli
Cinnamon – 1 piece
Lemon skin – 3 small pieces
Lemon juice – 1 big spoon
For Crème Brulee:
2. Thick cream – 750 gm
Green cardamom – 6, crushed
Cloves – 6
Cinnamon – 2 pieces
3. Tea powder – 2 big spoons
4. Yellow yolk – 6, from medium-sized eggs
5. Sugar powdered – 3 big spoons
6. Sugar – 2 big spoons
How to prepare Masala Tea (Crème Brulee)?
1. Transfer ingredients no: 1 to a small saucepan and bring to a boil.
2. Take it from the flame, and allow it to cool.
3. Transfer to a container and close it tightly with a lid.
4. Keep it aside for 24 hours. Occasionally, shake the container.
5. Next day, take figs only from the solution and cut into small raisin-sized pieces.
6. Strain the juice and add figs back to it.
7. Transfer it to soufflé bowls, sized 50-150 milli.
8. Transfer ingredients no: 2 to a small saucepan and bring to a boil.
9. Add tea powder, turn off the flame, and allow it to rest for 10 minutes.
10. Place it back on the flame, and before it boils, take it from the flame again.
11. When it has almost cooled, strain it and keep it aside. This is the cream.
12. Add sugar powder to the yellow yolk and beat well.
13. Then add it to the cream and mix well.
14. Transfer the contents to a saucepan and place on a low flame.
15. Using a thick wooden spoon, keep stirring.
16. When the custard sticks to the backside of the spoon, turn off the flame. It takes approximately 10-12 minutes to reach this consistency.
17. If you feel the custard gets overheated, take it from the flame, and keep stirring. When it cools a little bit, put it back to flame and continue the process if needed.
18. Pour this custard on top of the fig mixture kept in the soufflé bowls.
19. Allow it to completely cool and then place it in the refrigerator. You can keep it in the refrigerator overnight if possible.
20. Next day, take the soufflé bowls out and sprinkle sugar on top as a thick layer.
21. Using a blow torch or the grill method, caramelize it.
22. Serve when it’s completely cooled.
Courtesy: Vanitha Magazine, April 1-14, 2023
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