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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Powdered cream for shelf-stable cooking — sauces, baking, camping
Green pods — crush for chai, biryani, Scandinavian baking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Powdered cream for shelf-stable cooking — sauces, baking, camping
Green pods — crush for chai, biryani, Scandinavian baking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
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place the cream, tea, cardamom, cloves, ginger powder and salt into a medium saucepan set over medium-high heat and bring to a boil. once it hits a boil, bring heat to medium and allow the mixture to simmer for an additional 2-4 minutes until liquid becomes slightly reduced. remove from the heat, cover the pan and keep aside. once its cooled, strain the mixture into a bowl through a fine sieve and discard leaves and spices. in the top of a double boiler, or in a a deep pan set over a pot of simmering water, add the egg yolks. whisk egg yolks, together with 1/4 cup sugar. whisk steadily until mixture turns light in color and thickens (175 degrees f on an instant-read kitchen thermometer). add the chai cream a little at a time into the egg mixture, gradually stirring all the while. once cream and egg mixture are totally incorporated, cook over medium-low heat, stirring at intervals, until mixture thickens and coats the back of a wooden ladle. take the pan off heat and stir in the vanilla. at this point, if you find it lumpy, strain the mixture through a fine sieve into a bowl. pour the liquid into 6 heat safe individual size ramekins. refrigerate for a minimum of 4 hours or overnight. remove the creme brulee molds from the refrigerator. divide the remaining 1/2 cup sugar equally among the 6 dishes and tap the ramekins to spread it evenly. using a kitchen torch, melt the sugar to form a nicely browned, crispy top. if browning has warmed the custard below, refrigerate them for 10-15 minutes before serving. dont leave them to chill for an extended time as the top might go soggy. (recipe loosely adapted from hari nayaks my indian kitchen).