| Chef: Jackie Lee | |
| Food Mood: Elegant | |
| Cuisine: Fusion | |
Servings: 8 |
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Ingredients |
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| 1 cup loose Jasmine Chai 15 cardamom seeds 1 qt heavy cream 8 each egg yolks 1 cup sugar Coconut cream (canned) Equipment: Ramekins - 8 Baking Pan Hot Water |
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Method |
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| Preheat Oven: 325 F 1. Bring heavy cream, loose chai, and cardamom seeds to a low simmer, Take off heat and set aside to steep covered for 1/2 hour. 2. Strain cream mixture with fine mesh strainers and set aside to cool in the refrigerator. 3. In a mixing bowl, cream together egg yolks and granulated sugar. 4. Add cream and mix thoroughly together. 5. Pour cream mixture into ramekin cups. 6. Bake in a bain marie (water bath): Place ramekin cups into baking pan and slowly add hot water to pan until the water reaches half way up the ramekin cups. 7. Carefully place baking pan into preheated oven and bake for 45 minutes to 1 hour until pan is shaken and the mixture in ramekin is thickened and only jiggles slightly. 8. Remove ramekins from water bath and set to cool in refrigerator until ready to serve. 9. Top with a dollop of coconut cream and serve. |
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