Chai-Spiced Crème Caramels with Raspberries and Pistachio Phyllo Crisps

Name: Chai-Spiced Crème Caramels with Raspberries and Pistachio Phyllo Crisps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoons whole black peppercorns; 3 sticks (3-inch) cinnamon; 1 large egg; 1 large egg yolk; 1 teaspoons fennel seeds; 59 milliliters granulated sugar; 6 green or white cardamom pods; 118 milliliters heavy cream; 79 milliliters packed light brown sugar; 2 servings Pistachio phyllo crisps; 237 milliliters fresh raspberries; 118 milliliters whole milk

Chai-Spiced Crème Caramels with Raspberries and Pistachio Phyllo Crisps might be a good recipe to expand your side dish collection. This gluten free and vegetarian recipe serves 2. One serving contains 603 calories, 9g of protein, and 30g of fat. 1 person found this recipe to be scrumptious and satisfying. A mixture of egg yolk, granulated sugar, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Bring milk, cream, cardamom, peppercorns, fennel seeds, cinnamon sticks, and cloves to a boil in a heavy saucepan over moderate heat.

Ingredients you will need

Cinnamon Stick

Fennel Seeds

Peppercorns

Cardamom

Clove

Cream

Milk

Equipment you will use

Sauce Pan

Remove from heat and let stand, covered, 15 minutes.

Meanwhile, cook granulated sugar in a dry small heavy saucepan over moderate heat, swirling pan (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Immediately pour caramel into ramekins, tilting to cover bottoms evenly.

Ingredients you will need

Sugar

Caramel

Equipment you will use

Ramekin

Sauce Pan

Frying Pan

Whisk together whole egg and yolk in a large bowl. Bring spiced milk to a boil again, then add to eggs in a slow stream, whisking.

Ingredients you will need

Egg

Milk

Egg Yolk

Equipment you will use

Whisk

Bowl

Pour custard base through a fine sieve into a 2-cup measure.

Ingredients you will need

Custard

Base

Equipment you will use

Sieve

Add brown sugar and a pinch of salt, then stir until sugar is dissolved. Divide custard between ramekins.

Ingredients you will need

Brown Sugar

Custard

Sugar

Salt

Equipment you will use

Ramekin

Bake custards in a water bath in middle of oven until set but still trembling slightly, about 30 minutes. (Custards will continue to set as they cool.)

Ingredients you will need

Water

Equipment you will use

Oven

Remove ramekins from water and cool crème caramels on a rack. Chill, loosely covered with plastic wrap, until cold, at least 3 hours.

Ingredients you will need

Caramel Candy

Water

Wrap

Equipment you will use

Plastic Wrap

Ramekin

Just before serving, run a knife around inside edges of ramekins. Arrange raspberries, open ends up, over entire surface of custards, pressing gently to adhere.

Ingredients you will need

Raspberries