Chai Tea Custard
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Ingredients1 h 25 m servings 240 cals
Original recipe yields 6 servings
- Heat milk in a saucepan until just boiling and remove from heat; add tea bag and let sit until tea has steeped, 2 to 3 minutes. Remove tea bag.
- Whisk sugar, eggs, egg yolks, and salt together in a bowl. Pour 1/3 the milk mixture into the egg mixture, whisking constantly, until combined. Pour egg-milk mixture back into saucepan with milk. Cook over medium-low heat, stirring often, until custard thickens and easily coats the back of a spoon, about 10 minutes. Well defined trails should appear when you drag your finger across the back of a coated spoon.
- Stir butter into custard until melted; pour into serving dishes or ramekins. Chill custard in the refrigerator, at least 1 hour.
Per Serving: 240 calories; 11.7 g fat; 27.5 g carbohydrates; 7.2 g protein; 219 mg cholesterol; 70 mg sodium. Full nutrition
ReviewsRead all reviews 2
This is seriously good. I had a bunch of tapioca pearls and needed something to put them in, so I started researching custard recipes (which, by the way, tapioca pearls in custard is delicious)...