Submitted by: Marlys McPherson
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This is the perfect dessert to serve with an Indian meal, since it features the flavors of chai, a spiced tea from India.
1 cup whipping cream (could use half and half)
1 cup whole milk
1 tablespoon loose English Breakfast or Jasmine tea
1 cinnamon stick
8 whole cardamom pods
6 whole cloves
3 1/4-inch thick rouns of peeled fresh ginger
4 large egg yolks
1/2 cup (packed) golden brown sugar
1/4 teaspoon grated orange peel
1 cup chilled whipping cream
2 teaspoons sugar
Combine first 7 ingredients in medium saucepan. Bring to boil. remove from heat; cover and let steep 15 minutes to develop flavor.
Preheat oven to 325 degrees F. Place six 1/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Discard solids in strainer.
Whisk egg yolks, brown sugar and orange peel in 4-cup measruing cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places to allow steam to escape.
Bake custard until softly set (centers will move slightly when cups are shaken gently). The recipe says about 30 minutes, but that is not nearly enough. I would say closer to 1 hour 5 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de creme and serve.
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