Spiced Chai Tea Pudding
English breakfast tea, condensed milk and egg yolks baked in the oven and perfumed with cardamom and star anise for a South Asian pudding. It's finished with almonds.
35 min · Serves 6 · Easy
Ingredients
Garnish
Method
Start cooking mode- Prep 5 min · Cook 30 min · 35 min total
- easy
- 1
In large saucepan, combine water, cloves, cardamom, star anise and ginger. Bring to a boil. Add tea bags; remove from heat. Let steep 10 minutes. Remove tea bags (do not squeeze).
- 2
In large bowl, combine 1/4 cup of the sweetened condensed milk and cornstarch; whisk until well blended. Stir in remaining sweetened condensed milk. With fine strainer, strain hot tea mixture into milk mixture; stir to mix. Discard spices. Return tea mixture to same saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Boil 1 to 2 minutes or until slightly thickened.
- 3
Beat egg yolks in medium bowl. Slowly whisk hot pudding into yolks. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 to 60 seconds, stirring gently.
- 4
Spoon into 6 (10-oz.) individual serving dishes. Cover; refrigerate 1 to 2 hours. Garnish with almonds. Store in refrigerator.
- 5
TIP *To toast almonds, heat oven to 350°F Spread almonds on baking sheet; bake 5 to 7 minutes or until golden brown.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
