Chai Creme Brulee

Creme Brulee is one of my favourite desserts and I really liked the added spices in this recipe.

1/2 tsp cardamom
1/2 tsp cloves
1 tsp cinnamon
1/4 tsp black pepper
1 cup whipping cream
1 cup homogenized milk
3 slices fresh ginger
5 egg yolks
6 tbsp granulated sugar
1 tsp vanilla

1. In a medium saucepan, combine spices, cream and milk.  Add ginger.  Bring to a boil over medium high heat.  Remove saucepan from the heat, cover tightly and let stand for 1 hour.  Strain cream mixture, discarding ginger.
2. Preheat the oven to 325F.
3. Boil a kettle of water.  In a medium bowl, whisk together egg yolks, 3 tbsp sugar and vanilla.  Whisk in cream mixture.  Strain mixture through a fine sieve into a pitcher.
4. Set six 1/2 cup ramekins in a shallow roasting pan.  Pour cream mixture into ramekins, dividing evenly.  Set roasting pan on puled out middle rack of oven.  Pour boiling water from kettle into roasting pan to come halfway up sides of ramekins.  Slide rack into oven.  Bake for 20 to 25 minutes or until custards are just set around edges but centres still jiggle slightly.  
5. Remove ramekins from roasting pan and let cool completely.  Cover tightly and refrigerate for at least 2 hours or up to 24 hours.
6. Just before serving, sprinkle remaining sugar over each custard, dividing evenly and covering surface of custard completely.  Light a blowtorch and play flame evenly over tops of custards to caramelize sugar, moving torch constantly so sugar doesn't burn.  Let stand for 2 to 3 minutes for caramelized sugar to harden.