(FOX 2) – Sept. 27 is National Bakery Day.
Pastry Chef Katie Klann of Cantoro Italian Trattoria joined us on The Nine to to show us how to make a Chai Latte Crème Brulee. You can get her recipe below.
Celebrating National Bakery Day with Cantoro Italian Bakery
Watch as Pastry Chef Katie Klann of Cantoro Italian Trattoria makes a Chai Latte Crème Brulee.
Chai Latte Crème Brulee
2 cups Heavy Cream
2 cups Oregan Trail (or preferred brand) liquid Chai Tea Concentrate
2 Cups Granulated sugar
1 Tbs Vanilla
2 ½ cups egg yolks (approx. 20 eggs)
In a saucepot bring heat sugar with cream, chai concentrate and vanilla
Once sugar has dissolved, temper in your eggs yolks. (This is done by placing your yolks into a bowl and using a ladle to slowly pour your hot cream mixture over them to blend the temperatures)
Add tempered mixture into the pot and whisk until combined.
Portion into 2 oz. ramekins and Bake at 225* for approx. 24-30 minutes.
Yields Approx. 24