Dessert Recipes

Created By Noah French

Makes approximately 10 x 6-Ounce Servings

1 Cup Voyant Chai Cream Liqueur
1 Cup Whole Milk
3/4 Cup Sugar
1 Pint Heavy Cream
1 Cup Egg Yolks
2 Tsps Vanilla Extract

1. Bring the Heavy Cream and Milk to a boil.
2.In a separate bowl, combine the Sugar, Voyant, Vanilla Extract and Egg Yolks – Whisk (Mix) until smooth
3.Temper (Add in 1/2-Cup of the Hot Cream/Milk Mixture to the bowl while mixing for a few moments then add in another 1/2-Cup and do the same) After tempering the ingredients, pour in the remainder of the hot milk/cream mixture while mixing.
4. Strain and pour this mixture into the Crème Brule dishes and place dishes in a pan where the water in the pan goes up approximately 1/2 way up the sides of the crème brule dishes.
5. Bake in oven at 325°for approximately 50 minutes or until the center has a slight jiggle to it.
6. Remove the pan from the oven and let it sit and cool. After it has cooled, remove the crème brule cups and let it cool for approximately 2-hours then place in a refrigerator to cool further.
7. Before serving, place the crème brule dishes on a baking sheet and sprinkle approximately 11/2 teaspoons of sugar on top of each and place the dishes no more than 5-inches under the broiler until the sugar melts (typically less than 2-minutes). Remove and cool and then serve and enjoy!
8. You can also use a small hand-held torch to melt the sugar topping.
9. Garnish as desired.

Created By Daniel Mochon

1 Cup Voyant Chai Cream Liqueur
10 oz Gingersnap Cookies
24 oz Cream Cheese
1-1/3 Cup Granulated Sugar
3 Tbsp All-Purpose Flour (Sifted)
1/4 Tbsp Vanilla Extract
5 Tbsp Melted Butter
1 Cup Dark Brown Sugar
1/2 Tsp Salt3 Large Eggs
8 oz Sour Cream

1. Place the Gingersnaps in a food processor and pulse until the cookies are completely ground.
2. Add the melted butter to the cookies and pulse until completely incorporated.
3. Preheat the oven to 250°F
4. Place the Gingersnap mix- ture into the bottom of a 10-inch spring form pan (coming up the sides as well).
5. In a stand mixture, beat the cream cheese together with the salt, brown sugar and 1-Cup granu- lated sugar until fluffy.
6. Add the Voyant Chai Cream Liqueur slowly and beat until well incorporated – scraping down thesides of the mixer a couple of times.
7. Add the eggs – one at a time – until incorporated – mixing as little as possible. Add the sifted flour – mixing as little as possible.
8. Pour the mixture into the prepared spring form pan and bake for 3-hours
9. Remove from the oven and let the Chaicake cool for 20-minutes. While it is cooling, mix the sour cream together with 1/3-cup of granulated sugar and vanilla extract.
10. When the Chaicake has deflated some- what, pour the sour cream mixture into the depression on the top of the Chaicake. Return to the oven and bake for an additional 20-minutes.
11. Remove from the oven, let cool and then refrigerate overnight.

Created By Noah French

3/4 Cup Voyant Chai Cream Liqueur
1 Cup Milk5 Whole Eggs
1 Tsp Vanilla Extract

1 Pint Heavy Cream
6 oz Brown Sugar

1. Mix together the sugar, eggs, Voyant and Vanilla Extract.
2. Bring cream and milk to a boil.
3. Temper the eggs and then add back to the hot cream once tempered (slowly bring- ing up the temperature of the egg mixture by slowly adding in some hot cream/milk while mixing). \
4.Strain and chill.
5. Follow your ice cream maker procedures.

Created By Noah French

Makes approximately 4 Servings

3/4 Cup Voyant Chai Cream Liqueur
11/2 Cups Heavy Cream
1/2 Cup Sugar
2 oz Dark Chocolate
4 Egg Yolks
2 Tsps Vanilla Extract
2 oz Milk Chocolate

1. Bring Cream to a boil
2. In a separate container, mix together the Egg Yolks, Voyant, Sugar and Vanilla Extract.
3. Temper the Egg Mixture (add in a small amount of the hot cream to the other ingredients in the bowl while mixing – after a few additions, pour in the remainder of the hot cream) and add back to thesimmering cream.
4. Continue to cook the entire mixture over a low flame for an additional 30-seconds.
5. Add in the Chocolates and remove from the heat and stir until the chocolate has melted.
6. Pour into Pot de Crème Dishes or Martini Glasses and place in the freezer overnight.
7. Garnish as desired.

Created By Noah French

Makes approximately 4 Servings

3/4 Cup Voyant Chai Cream Liqueur
1 lb Milk Chocolate
1 Pint Half and Half1/2 Tsps Cinnamon

1. Bring Half and Half to a boil.
2. Have milk chocolate in a bowl. Pour the hot half and half over the chocolate and allow to rest for 3-minutes.
3. Stir until all is combined then add in the Voyant and cinnamon.
4. Strain into a Martini Glass and place in the freezer overnight.
5. Garnish as desired.