- 2 bags chai tea
- 1 cup whole milk
- 11/2 cup heavy cream
- 31/2 oz milk chocolate, finely chopped + more for garnish
- 2 large eggs
- 2 large egg yolks
- some granulated sugar for caramelizing
In a medium saucepan combine milk an tea bags and bring to boil over medium-high heat. Once boiling remove from the heat, cover with lid and set aside for about 30 minutes. Then, remove tea bags, squeezing out all of the liquid.
Preheat the oven to 300°F.
Add cream to milk and bring to almost boiling over medium heat. Remove from heat, add milk chocolate and stir until all melted and smooth. Set aside.
In a medium bowl, whisk together eggs and egg yolks util smooth. While still vigorously whisking the eggs, start gradually adding milk & chocolate mixture to the bowl, until everything is well incorporated.
Divide the custard mixture evenly between four 6-oz ramekins, or six 4-oz ramekins. Transfer ramekins into a roasting pan (a glass casserole dish worked for me) and pour hot water into the roasting pan so it comes halfway up to ramekins’ sides.
Garnish with chopped chocolate and serve.