CHAI TEA CUSTARD
Delicious chai tea custard is cool and refreshing. Serve within a day.
Provided by ooopsnevermind
Categories Desserts Custards and Pudding Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 27.5 g, Cholesterol 218.9 mg, Fat 11.7 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 69.8 mg, Sugar 27 g
CHAI CHOCOLATE CUSTARD WITH GINGER CREAM
Steps:
- Preheat the oven to 300 degrees. Combine all spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine the heavy cream, milk, and sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture the yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired oven proof dishes. Fill about 2/3 full allowing room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.
- Combine heavy cream, milk, and sugar. Bring to a scald. Pull from the flame. Add ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the ginger cream to set.
CHAI CHOCOLATE CUSTARD WITH GINGER CREAM
Provided by Food Network
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees. Combine all spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium saucepot, combine the heavy cream, milk, and sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture the yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired ovenproof dishes. Fill about 2/3 full allowing room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.
- For the Ginger Cream: Combine heavy cream, milk and sugar. Bring to a scald. Pull from the flame. Add ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the Ginger Cream to set.
CHAI TEA
Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. -Kelly Pacowta, Danbury, Connecticut
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.
TRADITIONAL CHAI TEA
This is a spicy, creamy tea that I make every Christmas. Its more my tradition than the authentic tea. Its tasty and sure to warm you from the inside out. Great for those with a cold or flu... clears your sinuses and settles your tummy.
Provided by Nurse Rain
Categories Beverages
Time 17m
Yield 5 cups
Number Of Ingredients 11
Steps:
- In large saucepan combine first nine ingredients.
- Bring to a boil over high heat.
- Reduce heat to low and simmer ten minutes.
- Remove from heat and strain with fine sieve or through coffee filters.
- Return to pot and add honey until melted.
- Add milk and heat through, but do not boil.
- Serve in clear mugs with a pinch of cinnamon on top.
- Merry Christmas!
- You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
- This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.
CHAI ICE CREAM
Fragrant warming spices flavor this ice cream inspired by the spiced tea of Indian origin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h10m
Yield Makes 2 quarts
Number Of Ingredients 13
Steps:
- Combine coriander, peppercorns, allspice, cloves, cardamom, and cinnamon in a small skillet over medium-high. Cook, swirling pan frequently, until fragrant, 2 to 3 minutes. Combine toasted spices, milk, ginger, and salt in a medium saucepan. Bring to just under a boil, then remove from heat and let stand 45 minutes. Return to a simmer; add tea. Remove from heat; let steep 10 minutes. Strain through a cheesecloth-lined sieve (you should have about 2 cups; if not, add more milk); discard solids.
- Prepare a large ice bath. Return mixture to saucepan and add 1/2 cup sugar; bring to a simmer. In a large bowl, whisk remaining 1/2 cup sugar into egg yolks. Gradually whisk in half of milk mixture. Pour back into pan and cook over medium, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, 5 to 6 minutes. Pour custard through a fine-mesh sieve into a bowl. Add heavy cream. Place in ice bath. Let chill, stirring occasionally, at least 30 minutes. Refrigerate until very cold, at least 2 hours and up to 2 days.
- Freeze custard in an ice cream maker according to manufacturer's instructions. Serve ice cream soft from machine, or freeze in an airtight container up to 2 weeks. If frozen for more than 4 hours, let ice cream stand at room temperature 10 to 15 minutes before serving.
CHAI TEA CUPCAKES
My brother made me a batch of cupcakes using the flavors from my all-time favorite coffeehouse drink-chai tea latte. What brotherly love! -Allison LaMarca, Cypress, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely., Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg.
Nutrition Facts :
More about "chai tea custard recipes"
CHAI CUSTARD RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
Reviews 36Servings 4-6Cuisine AmericanCategory Dessert
- Pour the milk and half-and-half into a medium sauce pan over medium-high heat until it begins to steam and tiny bubbles appear at the sides of the pan, about 180 F. Turn down the heat to medium-low, and stir in the tea and spices. Allow the tea and spices to steep in the hot milk for 20 minutes.
- Heat the oven to 325 F, and fill a baking dish half-way with hot water. Place the baking dish in the oven.
- Break the eggs into a medium-sized mixing bowl, and add the jaggery. Whisk them together until the eggs look light and fluffy.
- Strain the spiced-infused milk through a fine-mesh sieve and into a pitcher or mixing bowl with a spout.
CHAI CUSTARD – ANNIKA EATS
From annikaeats.com
Cuisine French, IndianServings 4
CHAI PORTUGUESE CUSTARD TARTS - THE HUNGRY CHEF
From thehungrychefau.com
THAI TEA CAKE WITH CONDENSED MILK CUSTARD SAUCE RECIPE
From seriouseats.com
CHAI-SPICED CUSTARD TARTS RECIPE | PORTUGUESE TART RECIPE | SBS FOOD
From sbs.com.au
CHAI CUSTARD RECIPE - NOURISHED KITCHEN | RECIPE | CUSTARD RECIPES ...
From pinterest.co.uk
TURMERIC CHAI CUSTARD RECIPE | TEALEAVES
From tealeaves.com
ICED CHAI: HOW TO MAKE THE BEST VERSION AT HOME | EPICURIOUS
From epicurious.com
CHAI CAKE WITH CARDAMOM FROSTING & BLACK TEA CUSTARD FILLING
From thebottomlessbaker.com
14 FALL DESSERT RECIPES WITH CHAI | ALLRECIPES
From allrecipes.com
15 WAYS TO ENJOY CHAI THIS FALL - CHAI TEA LATTE
From oregonchai.com
CHAI CUSTARD TART - THE KITCHY KITCHEN
From thekitchykitchen.com
CHAI TEA CUSTARD TART - FROM THE LARDER
From fromthelarder.co.uk
MASALA CHAI CUSTARD TART — JUN & TONIC
From junandtonic.com
CREME ANGLAISE - CHAI INFUSED FRENCH CUSTARD - MAD ABOUT …
From madaboutmacarons.com
CHAI CUSTARD RECIPE - NOURISHED KITCHEN - MASTERCOOK
From mastercook.com
RECIPE: CHAI CUSTARD - SORTED FOOD
From sortedfood.com
CHAI COCONUT CUSTARD - BIGOVEN.COM
From bigoven.com
HOT GOLDEN TURMERIC CHAI CUSTARD
From ca.tealeaves.com
VANILLA CHAI FROZEN CUSTARD (SUGAR FREE, HEALTHY)
From wonderfullymadeanddearlyloved.com
CHAI RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE LOOSE LEAF MASALA CHAI TEA - FORAGED DISH
From forageddish.com
CHAI CREME BRULEE {CHAI LATTE BURNT SUGAR CUSTARD}
From foodiewithfamily.com
HOW TO MAKE CHAI TEA FROM SCRATCH USING 5 SPICES
From senchateabar.com
CHAI SPICED TEA TRIFLE + GIVEAWAY! | SWEET TEA + THYME
From sweetteaandthyme.com
CHAI ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
VANILLA CHAI ICE CREAM - SIMPLY SCRATCH
From simplyscratch.com
MASALA CHAI CUSTARD TART – COOKING GIFT SET CO.
From cookinggiftset.com
HOMEMADE CHAI TEA RECIPE (HOT OR ICED) | GIMME SOME OVEN
From gimmesomeoven.com
CHAI TEA CUSTARD ALLRECIPES.COM RECIPE
From crecipe.com
CHAI CAKE WITH CREAM CHEESE FROSTING - LIV FOR CAKE
From livforcake.com
CHAI TEA CUSTARD SO TASTY - RECIPES IDEAS FOR LUNCH
From lilybphotography.blogspot.com
HOW TO MAKE SPICED CHAI TEA - VEGANLOVLIE
From veganlovlie.com
RECIPE: CHOCOLATE CHAI CUSTARD | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHAI CHOCOLATE CUSTARD WITH GINGER CREAM RECIPE RECIPE
From crecipe.com
CHAI TEA APPLE CUSTARD PIE – HEALTH STARTS IN THE KITCHEN
From healthstartsinthekitchen.com
THAI MILK TEA CUSTARD TART - NOT QUITE NIGELLA
From notquitenigella.com
CHAI TEA RECIPES | REAL CHAI
From realchai.com.au
MASALA CHAI CUSTARD - CHEF KUNAL KAPUR
From chefkunalkapur.com
SPICED CHAI | TEA TIPS | WHITTARD'S WISDOM | WHITTARD OF CHELSEA
From whittard.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love