Baked Chocolate Chai Custards with Spiced Cream is the perfect fall dessert. Can be made dairy or parve and is flavorful, seasonal and delicious.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 cup undiluted concentrated chai tea (such as Oregon Chai brand)
- 3 oz. bittersweet chocolate, chopped
- 2 cups heavy cream or non-dairy equivalent
- 6 eggs, at room temperature
- 3 tablespoons sugar
- 1/8 teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1/4 cup sour cream (dairy or non-dairy)
- 1 tablespoon sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- Natural cocoa for sprinkling
Preheat oven to 325. Have ready six individual ceramic ramekins and a 9 x 13 baking dish with tall sides.
In a small saucepan, heat chai tea until just boiling. Remove from heat, add the chocolate and let sit for one minute until the chocolate has softened. Whisk until all chocolate has melted and is fully incorporated. Add cream to tea-chocolate mixture and whisk until combined.
In a medium mixing bowl, whisk eggs until smooth. Add sugar, salt and spices and continue whisking for one minute until mixture is uniform. While continuing to whisk the eggs slowly, pour tea mixture over the eggs and combine well. Divide custard evenly between the six ramekins.
Place ramekins carefully in the baking dish and add about 3 cups of boiling water to the dish so the water reaches about halfway up the ramekins. Make sure not to splash water into the ramekins.
Carefully transfer the baking dish to the oven and bake for 40 to 45 minutes, or until the custards are set but still slightly jiggly in the centers. Remove dish from oven and set aside to cool, leaving the ramekins inside.
While the custards are cooling, make the spiced cream: combine all ingredients in a small bowl and stir until the sugar has dissolved.
When custards are cool to the touch, remove them from the water bath, top with a spoonful of spiced cream and sprinkle with natural cocoa powder. Best when eaten warm.