1) Preheat the oven to 325 F.
2) In a heavy bottom medium sized pot, add 2 cups heavy cream, 1/2 inch fresh ginger, 3-4 cardamom pods, 2-3 whole cloves, 1 cinnamon stick, 4-5 black peppercorns, 1/4 tsp fennel seeds, 1/4 tsp ground nutmeg and bring it all to a simmer.
3) Turn off the heat. Add 1 tsp vanilla extract, a pinch of salt, and a black tea bag or 2 tsp black tea leaves. Let the mixture steep for 10 minutes.
4) After the cream mixture has steeped, strain out the whole spices.
5) In a large mixing bowl, add 4 egg yolks and 1/2 cup sugar. Whisk until light and fluffy.
6) Take ½ cup of hot cream and slowly stream into the sugar and egg mixture while whisking vigorously with the other hand to temper. Repeat with another ½ cup, then add remaining mixture and whisk to combine.
PRO TIP - Be sure to pour the hot cream mixture very slowly to avoid cooking the eggs!
1) To prepare the water bath, bring 3 cups of water to a boil in a kettle or pot.
2) Place ramekins in a deep edged sheet pan and pour boiling water half way up around the ramekins, carefully making sure that water doesn't splash into them.
3) Divide masala chai custard equally into four ramekins and bake for 45 minutes at 325 F. To check if they are done, gently nudge them. The center should jiggle slightly and the sides should be set. The center should not be liquidy, just barely set.
4) Cool in the refrigerator for at least 3 hours or overnight.
5) To serve, sprinkle 1 teaspoon of sugar evenly over the top. Then, use a torch to brûlée the top until all the sugar has caramelized with a deep golden and a charred brittle has formed.
6) Rest for 30 seconds until the sugar hardens, then serve!
Happy Holidays!