Chai Vanilla Pots de Crème
This past weekend was so much fun. You know why? Because we didn’t do that much! And it was also my birthday weekend. And all I wanted, more than anything, was to laze around the pool, eat too much cake and watch movies. It was perfect. We started off Friday with Margaritas and Flautas at my favorite Mexican restaurant. Then Saturday and Sunday were lazy days full of relaxing fun. My son got me the coolest pillow for me ever. It was a mermaid color change sequin pillow. I think he may have secretly got it for himself though because he can’t stop playing with it. I’m going to have to get another one just so I can have one to play with too!
I haven’t been making many desserts in our house, so birthday cake is a pretty special treat. My husband made sure to get a flavor that we’d all love, chocolate chip and coffee with rainbow sprinkles and strawberries, so the kids really loved it too. But who am I kidding, my kids will eat pretty any flavor ice cream, especially if it’s an ice cream cake!
When I do make treats, I like to make them really special, so this past week I also made a few of these little Chai Vanilla Pots de Crème. They’re so decadent and delicious. My kids even loved them, even the baby! I gave her a taste and she cried and cried until I gacve her her very own little Pot de Crème with her own spoon.
These are really easy to make. I just started by brewing a few ounces of really strong chai tea. I used 4 tea bags and 4 ounces of boiling hot water, and let it steep until it had cooled. Then I squeezed out the tea bags as best as I could and placed the tea along with some eggs, cream, vanilla and powdered sugar to the blender. After it’s blended well I poured it into these little jelly jars, but you can also use ramekins.
Then you place your jars or ramekins in a large baking dish and add hot water, cover loosely with aluminum foil and bake for about an hour. Then comes the hard part, you have to refrigerate them overnight. It’s hard, but worth the wait!
These little Pots de Crème are so delicious and the perfect flavor for fall. They make great little treats, especially for entertaining. No one can resist these!
If you’re concerned about your eggs be sure to use Davidson’s Safest Choice pasteurized eggs. “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination. Learn more about Safest Choice pasteurization process and find store locations.
Yield: 4 teas
Chai Vanilla Pots de Crème
- 4 Davidson’s Safest Choice pasteurized eggs
- 2 cups heavy cream
- 1/4 cup boiling water
- 4 Chai tea bags
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Heat oven to 325°. Brew tea in hot water and let steep until tea is room temperature. Squeeze tea from bags and discard.
Combine eggs, cream, tea, vanilla and powdered sugar in blender. Blend on high until ingredients are completely combined. Pour mixture evenly into small jelly jars or ramekins.
Place ramekins or jars in baking dish and fill with hot water about halfway up the ramekins or jars.
Cover loosely with aluminum foil and bake for 50 - 60 minutes, or until mixture has set.
Let cool and place in refrigerator overnight to chill completely. Serve and enjoy!
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.