In case your curious as how to pronounce the recipe above (and if you’re as polish and blond as I am) you might not know. For instance I went to my wiser co-worker pronouncing that I had made the best “POTS -deh- crem” She smiled and said you mean… Po de creme.
It is not pots. As in pots and pans.
It’s “po.” As in Edgar Alan Poe.
Well…I felt sheepish. But what can I say? A polish blond girl learns something new everyday. And if you are feeling awesome about your french accent… throw in a little throat hacking when saying the word “creme”
You just did it didn’t you?
If you are looking to make a fantastic dessert for Valentines Day. Try it. It’s kind like pudding. But better. It smells so wonderful. My kiddo absolutely loved it, even with the little zing the peppers give it. He said it reminded him of pumpkin pie. It has a very Indian taste what with all the spices. You’ll love it.
- Preheat the oven to 325°. In a saucepan, bring 1 1/2 cups cream, the milk, chai concentrate, ginger, cinnamon, cardamom, cloves and crushed red pepper to a boil; simmer for 5 minutes. Remove from the heat, cover and let steep for 15 minutes.
- Place six 1/2-cup ramekins in a 9-by-13-inch baking dish. Strain the cream mixture into a bowl, pressing on the solids; discard the solids.
- In a medium bowl, whisk together the egg yolks and brown sugar. Whisk in the cream mixture. Divide the custard among the ramekins; pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Cover the dish with foil and pierce in several spots.
- Bake the custards until softly set, about 30 minutes. ( I had to uncover and cook mine for about another 20 minutes) Remove from the water and let cool for 1 hour. Cover with wax paper and refrigerate for at least 2 hours. Before serving, whip the remaining 1 cup cream until soft peaks form; dollop onto each custard and sprinkle with the candied ginger.