Chai Custard
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.
Equipment
- Sauce pot
- Medium mixing bowl
- Whisk
- Spatula
- Strainer
- Spoon
Ingredients
- 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
Garnish:
- Whipped cream
- Parle G Biscuits
- Star anise
Instructions
- 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.
Notes
- 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.