This recipe for Chai Pots de Creme is quite different from your more common chocolate or vanilla pots de creme recipes. This aromatic version includes, whipping cream, whole milk, jasmine tea, cinnamon, cardamom, whole cloves, fresh ginger and orange peel.
The pot de creme cup shown is from the Samson factory in France. The cup is over 80 years old.
Preheat oven to 325 degrees (F).
Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
Whisk egg yolks, brown sugar, and orange peel in a 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour cream mixture through a fine strainer into a medium bowl. Discard solids in strainer.
Place six 3/4-cup custard cups or ramekins in a 13x9x2-inch metal baking pan. dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil.
Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de creme and serve.