Fruit and Chai Crème Brûlée

1. Preheat the oven to 325°F. Arrange 6 6-ounce ramekins in a casserole dish and set aside. 2. Make the fruit compote: Rinse the fruit and discard any stems. Place the berries in a small saucepan set over medium-high heat. Add the maple syrup, orange juice, and orange zest and stir to combine. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 to 10 minutes or until the fruit starts to burst and the mixture thickens. Remove from heat to cool. 3. Pour half and half into a medium saucepan set over medium heat. Warm until the half and half is steaming and just coming to a simmer. Remove from the heat and add the chai tea bags. Let steep for 10 minutes, then discard the tea bags. 4. Stir the vanilla extract, salt, cinnamon, cardamom, and cloves into the half-and-half. 5. In a mixing bowl, whisk together the egg yolks and ½ cup sugar. 6. Slowly whisk ½ cup of the half-and-half into the egg yolks to temper the mixture. Then, whisk in the remaining half-and-half. 7. Place 2 tablespoons of fruit compote in the bottom of each ramekin. Then, divide the custard mixture between the ramekins. Fill the casserole dish with boiling water halfway up the ramekins to create a water bath. Bake for 30 to 40 minutes or until the edges of the custard are just set and the centers still slightly jiggle when jostled. 8. Let the custards cool to room temperature, then refrigerate until ready to serve. When ready to serve, top each custard with 2 teaspoons of sugar. Broil or use a handheld torch to caramelize the sugar. Serve immediately.