Masala Chai Creme Brûlée

Add all ingredients to a spice grinder and blend into a fine powder. Store in an airtight container in a cool dark place and use as needed.

Preheat oven to 325F.
In a heavy bottom medium sized pot, add cream, chai spice and bring to a simmer. Add vanilla extract, salt, and black tea sachets and let it steep for 10 minutes.
In a separate pot, bring 4 cups water to a boil and remove from heat. Set aside.
To a large bowl, add egg yolks, sugar and whisk until light and fluffy.
Take ½ cup of hot cream and gently stream while whisking with the other hand to temper the egg yolk and sugar mixture. Repeat with another ½ cup. Then add remaining mixture and whisk to combine
Using a fine mesh strainer, strain the mixture into another bowl.
To prepare water bath, 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.
Divine custard equally into six ramekins and bake for 30 minutes. Check by gently nudging them, when the centre jiggles and sides are relatively set. The centre should not be liquidy buy barely set.
Cool in the refrigerator for an hour.
To serve, sprinkle 1 tablespoons of sugar on each ramekin. Then use a Bernzomatic ST2200 torch to brûlée the top until all the sugar has caramelized with a deep golden and a charred brittle has formed. Rest for 30 seconds until the sugar hardens.
Serve immediately.