Chai Tea Crème Brûlée

Preheat oven to 300 °F (150 °C).

In medium saucepan, heat cream, milk and tea over medium heat, until steaming. Remove from heat and let steep for 5 minutes. Gently squeeze tea bag and remove.

Meanwhile, in a heat proof bowl, whisk together yolks and sugar. Place over a saucepan of simmering water and whisk for 5 minutes or until light yellow in colour. Remove from heat; gradually whisk in 1 cup (250 mL) of the hot cream mixture. Whisk in remaining cream. Skim off foam. Pour into eight 6-oz (175 mL) ramekins or custard cups. Place in a large roasting pan; pour enough hot water to come three-quarters up sides of ramekins.

Bake in centre of oven for 45 to 55 minutes or until edges are set but centres jiggle and knife inserted in centres comes out creamy. Remove from water; let cool on a rack. Cover and refrigerate for at least 5 hours or until chilled and set or up to 2 days.

Preheat broiler. Place ramekins on rimmed baking sheet; gently blot any liquid that has formed on the surface of the custards, with paper towel. Sprinkle 1 tbsp (15 mL) of brown sugar evenly over each custard. Broil, until sugar bubbles and caramelizes. Remove from heat and serve.