![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/051.jpg\" "\\"05\\"")
<\/a><\/p>\nGinger Cardamom Chai Custard<\/strong> The idea came from the South-Indian inspired restaurant, Namaste Cafe, where we had dinner a few weeks ago. They had an extensive chai list, and the one I was the most interested in and our friends ordered was ginger cardamom chai. The combination of ginger and cardamom with black tea sounded just delicious.<\/p>\n Here is my ginger cardamom chai custard. I was initially thinking about making creme brulee, and then I changed my mind at the last minute, because I realized I wanted to simply enjoy the flavors without additional caramelized sugar. You can still make this creme brulee if you like.<\/p>\n Ginger Cardamom Chai Custard (makes about 5 small dishes)<\/p>\n 2 cups heavy cream 1. Preheat the oven to 325 degrees F. \u30b8\u30f3\u30b8\u30e3\u30fc\u30ab\u30eb\u30c0\u30e2\u30f3\u30c1\u30e3\u30a4\u30ab\u30b9\u30bf\u30fc\u30c9<\/strong> \u30ab\u30b9\u30bf\u30fc\u30c9\u3068\u547c\u3093\u3067\u3044\u308b\u306e\u306f\u3001\u3044\u308f\u3086\u308b\u7126\u304c\u3057\u7802\u7cd6\u306a\u3057\u306e\u30af\u30ec\u30e0\u30fb\u30d6\u30ea\u30e5\u30ec\u3001\u3068\u3044\u3063\u305f\u611f\u3058\u306e\u30c7\u30b6\u30fc\u30c8\u3002<\/p>\n \u5148\u65e5\u30a4\u30f3\u30c9\u6599\u7406\u5e97\u3067\u53cb\u9054\u304c\u983c\u3093\u3060\u30b8\u30f3\u30b8\u30e3\u30fc\u30ab\u30eb\u30c0\u30e2\u30f3\u30c1\u30e3\u30a4\u30c6\u30a3\u30fc\u306e\u305d\u306e\u97ff\u304d\u304c\u3068\u3063\u3066\u3082\u7f8e\u5473\u3057\u305d\u3046\u3060\u3063\u305f\u306e\u3067\u305d\u3053\u304b\u3089\u30a2\u30a4\u30c7\u30a2\u3092\u3082\u3089\u3063\u3066\u3067\u304d\u305f\u3082\u306e\u3002<\/p>\n \u30b8\u30f3\u30b8\u30e3\u30fc\u3001\u30ab\u30eb\u30c0\u30e2\u30f3\u3001\u7d05\u8336\u3001\u751f\u30af\u30ea\u30fc\u30e0\u304c\u3001\u3044\u3044\u611f\u3058\u306b\u6df7\u3056\u3063\u3066\u3001\u304b\u306a\u308a\u75c5\u307f\u3064\u304d\u306b\u306a\u308b\u5473\u3002<\/p>\n \u4eca\u56de\u306f\u3053\u306e\u30d5\u30ec\u30fc\u30d0\u30fc\u3092\u30b9\u30c8\u30ec\u30fc\u30c8\u306b\u5473\u308f\u3044\u305f\u304b\u3063\u305f\u306e\u3067\u3001\u3053\u306e\u307e\u307e\u30ab\u30b9\u30bf\u30fc\u30c9\u3068\u3057\u3066\u98df\u3079\u305f\u3051\u308c\u3069\u3001\u3082\u3061\u308d\u3093\u4e0a\u306b\u7802\u7cd6\u3092\u7126\u304c\u3057\u3066\u30af\u30ec\u30e0\u30fb\u30d6\u30ea\u30e5\u30ec\u306b\u3057\u3066\u3082\u826f\u3057\u3002<\/p>\n studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Ginger Cardamom Chai Custard October 21, 2011 The idea came from the South-Indian inspired restaurant, Namaste Cafe, where we had dinner a few weeks ago. They had an extensive chai list, and the one I was the most interested in and our friends ordered was ginger cardamom chai. The combination of ginger and cardamom with […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-22421","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22421"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22421\/revisions"}],"predecessor-version":[{"id":22660,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22421\/revisions\/22660"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nOctober 21, 2011<\/em><\/p>\n
\n1\/4 tea spoon ground cardamom
\n5~6 ginger slices
\n3~4 black tea bags
\n1\/4 cup sugar
\n3 large egg yolks
\nhot water<\/p>\n
\n2. Place the cream and ginger slices into a medium saucepan, set over medium-high heat, and bring to a boil.
\n3. Remove from the heat, add cardamom and tea bags, mash ginger and tea bags with wooden spoon, and allow to sit for about 15 minutes. Discard the tea bags and ginger.
\n4. In a medium bowl, whisk together sugar and the egg yolks until well blended and it just starts to lighten in color.
\n5. Add the cream a little at a time, stirring continually. Pour the liquid into 6 ramekins.
\n6. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the custard is set, but still trembling in the center, approximately 30 minutes. Remove the ramekins from the roasting pan and refrigerate for a few hours.<\/p>\n<\/a> <\/a><\/p>\n
\n\uff12\uff10\uff11\uff11\u5e74\uff11\uff10\u6708\uff12\uff11\u65e5<\/em><\/p>\n
\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"