Masala-chai crème brûlée with brandy figs

Name: Masala chai crème brûlée with brandy figs - Recipes
Yield: Serves 6
Ingredients: 170g dried figs, stalks snipped off; 100ml brandy; 1 stick cinnamon, broken; 3 strips finely pared lemon zest; 1 tablespoon lemon juice; 700ml double cream; 6 green cardamom pods, bruised; 6 cloves; 2 cinnamon sticks, broken in half; 2 tablespoons Assam tea leaves; 6 medium egg yolks; 3 tablespoons caster sugar; 2 tablespoons granulated sugar

A gorgeous, rich pudding made with the spiced, milky, sweet tea

1 October 2017

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Tara Fisher

Spiced, milky, sweet tea is very popular in North India. It also makes a gorgeous, rich pudding. You need to start this recipe 2 days ahead.

To drink: Australia's sweet, unctuous fortified Muscats are the very best partner for these rich, spicy creams: Blind Spot Rutherglen Muscat, £7.25 for 37.5cl, The Wine Society (01438-741177). Wine details correct at original magazine publication date.

From the October 2014 issue of House & Garden. Recipe by Sybil Kapoor; photograph by Tara Fisher; food preparation and styling by Aya Nishimura; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

Recipe notes