Small chai tea creams


  • 40 cl of semi-skimmed milk
  • 10 cl of liquid cream
  • 1 tablespoon(s) of chai tea
  • 4 eggs
  • 70 g of sugar


  1. Preheat the oven to 150°/th. 5. In a saucepan, bring the milk and cream to the boil. Remove from the heat, add the chai tea and let it steep for the time indicated on the package, then filter.

  2. In a salad bowl, beat the eggs into an omelette with the sugar. Pour the infused milk over the eggs, stirring constantly. Pour the mixture into buttered ramekins and bake for 25 minutes in a bain-marie. Decorate with some chai tea spices. Enjoy warm or cold.

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