Darjeeling and Ginger Infused Crème Caramel

A luscious crème caramel infused with Darjeeling tea and ginger. Perfect for any tea lover.
By Amrita Chowdhury

You can either be a tea person. Or a coffee person.

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It is the sort of situation that we are born into. A Universal Rule, that the entire world be divided between important matters such as choosing dogs over cats, tea over coffee, milk chocolate over dark, summer over winter, soup over salad. Or vice versa. And so on and so forth. And against all my efforts to be an equal-opportunity cook – or eater really – I’ve failed miserably. But I try. I really do.

For example, there was the time when I lugged home a 3-pound sack of Brussels sprouts (that’s almost one and half kilos of sprouts, if you’ve been metricised like I have), seemingly adamant that for once I was going to try and eat more than just 3 or 4 of them. I wanted to like vegetables as much as I like pork. I wanted to give them equal-footing. I was going through the phase where I wanted to add a salad to every meal. Stuff dreams are made of.

The phase lasted about 12 hours – a personal best – and it did lead to two very good meals. Both meaty, glazed with fat and buried under mountains of sprouts. They will be forever remembered as The Two Meals That Would Make My Mother Proud. Two hours following that, I emptied the sack dividing its remaining contents among several small Tupperware boxes, and distributed them between my college-mates. Considering what a raging carnivore I am that was an honest effort. And that has to count for something. Right? RIGHT?

Believe me, dear reader, I have grown since. And the wisdom I have acquired over the last two years allow for a diet generous in vegetables. But a girl’s got to eat what a girl’s got to eat – I would always choose meat over veggies. And as a general rule endorsed by my family, I would choose winter over summer, salad over soup, pork over Brussels sprouts and dark chocolate over almost anything.

Also, I am a coffee person. Which is, for lack of better words, out-of-place in my world. This is a serious hitch. The tell-tale sign of a prospective black sheep. You see, I’ve spent all of my life within the expanses of two countries who don’t get out of bed without tea. Any sort of greeting from any citizen of either country is always followed by the inevitable question: Would you like a cup of tea?
Amidst all that, I sit traitorously nursing my morning latte.

But I have a crème caramel here with me today that transcends all favouritism. It overlooks all treachery and weirdness. It could kick any damn Universal Rule’s arse in a flash if it wanted to without even blinking its caramel-coated eyes. It is infused with tea. Darjeeling tea.

Its baked chai with a wobble and a silky texture and a melting robe of powerful, powerful caramel. It tears away at the slightest touch of a spoon and slithers down your throat leaving a trail of milky tea behind. Its a sexed-up housewife in fishnets. The tea infuses the eggy custard with a fragrance the way only Darjeeling’s finest can. And for a coffee-lover, that’s saying a lot.

Then there’s the ginger. It wouldn’t be chai without ginger now, would it? The ginger does not blare out loudly like it does in most ginger-infused goods. Its gentle and nurturing in this case. And the best bit is the high pleasure-to-effort ratio. The pudding is utter gorgeousness compared to the minimal effort I put in it. There is this deep satisfaction that courses through your body when you run a sharp knife along the edge of the ramekin and turn it upside-down over a plate. The pudding softly plops down onto a pool of burnt amber glaze – something that could easily make you want to bathe in it.

For this pudding I’ll choose tea over coffee any day. In fact, if I weren’t so close to my skinny jeans, I’d say this could easily replace my morning cuppa.