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Recipes from a happy chef


2 c. heavy cream
1 c. half-and-half
1 vanilla bean, split and scraped
4 chai tea bags
1 lg. egg
4 lg. egg yolks
½ c. sugar
½ tsp. ground cinnamon

Whisk cream, half-and-half, vanilla seed and pod, and sugar in a heavy bottomed pot bring just to a boil. Remove from heat, add tea bags, cover and steep for 15 minutes, then squeeze out tea bags and discard vanilla pod.

Preheat oven to 275°F. Whisk egg and yolk then temper in cream mixture and add cinnamon. Fill coffee cups with 6 oz. of custard, place cups in water bath and bake approximately 35 minutes until soft set. Chill.

For service dust the top of the custard with Sugar in the Raw and brown under a broiler or with a butane torch. Garnish with whipped cream, cinnamon sprinkles and chocolate dipped cookie spoon. BOURBON GLAZE

2 cans Northern Neck Ginger Ale
½ c. Dijon mustard
½ c. molasses
1 c. brown sugar
1 jug honey
1 ramekin Lawry’s
4 oz. soy sauce

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