My go to yellow dal tadka recipe that is authentic...Read More
This is a simple custard recipe that doesn’t need much effort. A dessert that can be made ahead of time and chilled in the fridge before serving. Filled with spices, ginger, brown sugar and tea powder you can make this treat in no time.
I love anything chai and this Chai Custard recipe is no exception. You dint need an oven or any fancy equipment. Essentially you made chai and turn this into a custard recipe. It makes for a silky, smooth dessert. I like serving it with Parle G biscuits but any biscuit of your choice works well or even biscotti works well.
To make this recipe you need a few basic pantry ingredients that you might already have. We start by brewing the chai with the spices in milk and cream. The slower you do this the better the flavor. Try to leave it on the stove for atleast 10 mins on low heat. This ensures a full bodied flavor. You don’t need the cream but I think it helps with the over all texture once the custard is ready. It does add for a creamy consistency.
Let us talk about tea powder, you can use tea bags if you don’t want the tea powder specks in your custard. I quite like the look of it and the specks don’t affect the texture on your palette while eating. Hence I use tea powder but you can use tea leaves or tea bags. But keep in mind this must be black tea. The stronger the better as the flavor does develop in time and I always like my chai strong and bull bodied in flavor.
When it comes to the spices, I have a home made masala chai powder mixture recipe which you can make and store for months. You can use store bought powder or whole spices which cane removed before straining later. Whatever the choice you cannot skip the spices. This helps the flavor of the chai develop and I would not skip this.
I used regular milk you can use coconut milk but nut milks don’t work here as the mixture needs to be boiled and they will spilt. You can use cooking cream instead of whipping cream if you like. But whipping cream adds a richness to it. You cause milk all the way as well.
As for the sugar, I have used brown sugar you can use jaggery or coconut sugar instead. Also you could make it with white sugar if you don’t have brown. I just prefer the flavor with brown sugar but it is a personal preference. To make this custard eggless, you need to increase the corn flour by 10gm and the milk by 30ml. You can use egg replacer powder and follow the package instructions, ideally you need 3 eggs worth.
Once the custard is ready you must let it chill in the fridge for 2 hours. This will help the custard set and ensure it is velvet smooth. Don’t place the custard in the freezer as it make the mixture crystalize and you will not be able to salvage the custard. There are a few important points to keep in mind while making this Chai Custard:
- Keep all the ingredients ready ahead of preparation as this will ensure you wont miss out on any step.
- Whisk the eggs and sugar well to ensure the eggs have broken down well.
- While brewing the chai be patient and ensure everything is not constantly at bubbling temperature which is boiling. This will evaporate the milk mixture and we don’t want that.
- While adding the hot chai into the egg mixture, whisk the liquid into the eggs a little at a time. This is gradually bringing the temperature of the eggs up ensure no scrambled eggs later. Do this step slowly.
- Cook the custard mixture until it is thick, you know it is done when you slide your finger across the back of a spoon – the mixture doesn’t run out and hold itself.
- Straining the mixture is important as it will ensure no lumps.
The custard will last in the fridge for upto 3 days. I like to make them in individual glasses but you can set it in a large bowl as well. When I am about to serve the custard I like to dollop a spoon of whipped cream on top and stud each glass with star anise. You can decorate it as you like.
Now that we have discussed the recipe in detail, let us get into the kitchen. Happy Cooking Ninjas!
- Sauce pot
- Medium mixing bowl
- 1/2 cup Milk
- 1/2 cup Whipping cream
- 1 tbsp Tea powder
- 1 tsp Masala chai powder
- 1 tbsp Ginger fresh
- 1/4 cup Brown sugar
- 1 Egg yolk
- 1 Egg whole
- 1 tsp Vanilla
- Whipped cream
- Parle G Biscuits
- Star anise
- In a sauce pot add the milk, cream, spice powder, tea powder, ginger and tablespoon of the brown sugar.
- Bring the mixture to a boil and reduce to low heat. Let this simmer for 10 mins to brew.
- While this is happening, whisk the eggs, cornflour, vanilla and the remaining brown sugar until the eggs have broken down and the mixture is smooth.
- Slowly pour the hot chai mixture into the egg mixture, whisking constantly. Keep going until all the chai mixture has been added into the egg mixture.
- Add the custard mixture into the sauce pot and place on low heat.
- Stirring constantly cook the mixture until it thickens. The mixture should be thick enough, that when you run your finger across the back of a spoon it doesn’t run out.
- Pour the custard through a strainer. Fill the glasses 3/4 of the way and leave in the fridge to set for 2 hours.
- Serve with whipped cream and biscuits.
- Find my masala chai powder recipe here.
- You can make this recipe eggless with the addition of 10gm cornflour and 30ml milk.
- You can use tea bags instead of tea powder/leaves for a smooth look and texture.