Karak cream brûlée

In a hot pan over medium heat, toast 2 cinnamon sticks, 2 cloves, and some cardamom pods until fragrant and lightly toasted.

In a saucepan, combine 70 grams of sugar with the toasted spices, heavy cream, and the vanilla pod.

Add 2 tea bags to the mixture, stir gently, and bring it to a gentle simmer.

In a separate bowl, whisk 4 egg yolks until the mixture becomes light and pale.

Strain the hot cream mixture through a fine sieve to remove the toasted spices.

Gradually pour the hot cream mixture over the whisked egg yolks while stirring rapidly to avoid cooking the yolks.

Pour the resulting mixture into suitable ramekins and place them in a water bath in a preheated oven at 180-200°C for 35-40 minutes until set.

Remove the ramekins from the oven and immediately take them out of the water bath, then allow them to cool completely.

Once cooled, sprinkle the surface with sugar and use a kitchen torch to caramelize it, forming a crispy sugar crust.