Spicy chai tea makes a lovely ending to an Asian-inspired meal. Smooth, creamy, and rich in chai flavor, these pots de creme will make a unique dessert to serve to your guests.

SERVES 6

INGREDIENTS

• 3/4 cup half-and-half
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 cup chai tea concentrate
• 4 large egg yolks
• 2 cups water

INSTRUCTIONS

1. In a small saucepan, heat the half-and-half, cream, sugar, and chai concentrate over medium-high heat, stirring until the sugar is dissolved. Set aside to cool slightly.
2. In a large bowl, whisk the egg yolks. Slowly pour in the cream mixture, whisking until smooth.
3. Strain the mixture into a large measuring cup and pour into six 4-ounce ramekins. Cover each one tightly with aluminum foil.
4. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Stack the ramekins in the basket.
5. Lock the lid of the pressure cooker in place and cook at high pressure for 10 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins from the pressure cooker. Discard the aluminum foil. Blot any accumulated moisture from the tops of the ramekins.
7. Cool the ramekins completely. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving.

NOTE:

• Tazo brand chai tea concentrate can be found in the tea aisle in gourmet markets .