Cool and energizing chai tea custard is delicious. Within a day, serve.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ½ cups whole milk
- 1 chai tea bag
- ⅔ cup white sugar
- 2 eggs
- 4 egg yolks
- 1 pinch salt
- 2 tablespoons unsalted butter
Instructions
- 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.
Reviews
I like this custard, although it didn’t taste like chai like I hoped. Maybe next time I’d use more tea bags for more chai flavor. Also when stirring toward the end the whisk will start to make lines in the custard showing it’s thicker, that is when to take it off the heat. I left mine on a little too long and it got sorta curdled looking as if the eggs were cooking. To keep it smooth looking he sure to take it off before this happens. I added some pumpkin pie and nutmeg spices as well as good vanilla. Pretty tasty.
made this using 2 cups coconut milk, and half a cup heavy cream. also switched out monkfruit sugar for the regular sugar to make it keto friendly and it turned out amazingly!
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). Chai custard is genius! What I had was powdered instant chai mix from Costco, so I used that and added it as the sugar into the egg yolks instead of steeping bags in the milk. The only tricky thing about this recipe is the actual custard-making, which is just finicky, so if you can manage making a good custard, you should absolutely try making a chai one!!
Foolproof. As in i had skim milk, some coffee creamer, and only two eggs total, and i still managed it. Pro tip: if you’re deviating just pay atttention to the “Coated spoon” tip. When it does that take it off, throw in the butter and go for the fridge.