As a young teenager I spent many afternoons baking with our neighbor next door. Armed with my great love for sweets and baking skills newly acquired from my mother (who had quite a reputation as a baker herself), we experimented with many recipes. Some were disasters, but this pots de creme recipe was one of our greatest successes. Spicy, creamy, and delicate, this sweet works especially well as an ending to an Indian meal as the subtle play of its sweet spice complements highly aromatic savory dishes.–Suvir Saran and Stephanie Lyness
LC DIY Garam Masala Note
Garam masala is a rather intoxicating spice blend—earthy, warming, ever so slightly sweet—which can be found at Indian stores and food specialty shops. Prefer to make your own? Be our guest. Just scroll down to our cheat sheet just below the recipe for these chai pots de creme.
Chai Pots de Creme Recipe
- Quick Glance
- 25 M
- 1 H, 20 M
- Serves 6
- For the custard
- 1 cup heavy cream
- 1 cup half-and-half
- 1 tablespoon loose Darjeeling or Earl Grey tea
- 1-inch piece cinnamon stick, broken in half
- 6 green cardamom pods, pounded in a mortar and pestle just to break open the shells
- 5 whole cloves
- 1-inch piece ginger, peeled and cut into chunks
- 4 black peppercorns
- 3 large egg yolks
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- Zest of 1 lemon, preferably organic
- For the whipped cream
- 1 cup heavy cream
- 4 teaspoons granulated sugar (or 1 tablespoon, if not using garam masala)
- 1/2 teaspoon garam masala (see Note)
- Make the custard
- 1. Combine the cream, half-and-half, tea, cinnamon, cardamom, cloves, ginger, and peppercorns in a medium saucepan. Bring to a boil, remove from the heat, cover, and let steep for 15 minutes.
- 2. Preheat the oven to 325°F (160°C). Line a 13-by-9-by-2-inch baking dish with a dishtowel. Place six 6-ounce ramekins in the baking dish.
- 3. Combine the egg yolks, whole egg, sugars, and lemon zest in the bowl of an electric mixer and beat on high speed until the mixture has thickened and leaves a ribbon trail when you lift the beaters from the bowl, about 2 minutes. Strain the spice-infused cream into a medium bowl. With the mixer running on low speed, gradually pour the warm cream into the egg mixture and mix to combine.
- 4. Carefully divide the custard among the six ramekins and put the baking dish in the oven. Use a cup to pour enough hot tap water into the baking dish to come halfway up the sides of the ramekins. Cover the pan with aluminum foil and punch several holes in the foil to allow the steam to escape. Bake until the custards are just set and the centers still jiggle when shaken, about 30 minutes.
- 5. Remove the pots de creme from the hot water and let cool on a rack. (Turn off the oven and let the water in the baking dish cool before removing it from the oven.) Then chill until completely cold.
- Make the whipped cream
- 6. Beat the heavy cream with the sugar and garam masala, if using, in a medium bowl to soft peaks. Spoon a dollop of this spiced cream on top of each chilled pot de creme and serve.
DIY Garam Masala
- There are countless subtle variations on the spice blend known as garam masala, but if you wish to make your own, here’s one very reliable approach:
- 1 cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 rounded tablespoon green cardamom pods
1 rounded tablespoon black peppercorns
2 teaspoons whole cloves
1 whole, dried red Chile
1/8 teaspoon ground mace
- Combine the cinnamon, bay leaves, cumin, coriander, cardamom, peppercorns, cloves, and red chile in a skillet over medium-high heat and toast, stirring constantly, until the cumin turns uniformly brown, 4 to 5 minutes. Pour the spices into a spice grinder and grind to a powder. Stir in the mace and store in an airtight container.
Hungry for more? Chow down on these:
Chai Pots de Creme Recipe © 2004 Suvir Saran and Stephanie Lyness. Photo © 2004 Ben Fink. All rights reserved.
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