Ingredients with Measurements:
- 2 cups milk
- 2 chai tea bags
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
- Serving dishes
Step-by-Step Instructions:
1. In a medium saucepan, heat the milk and chai tea bags over medium heat until it comes to a simmer. Remove from heat and let steep for 10 minutes.
2. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
3. Remove the tea bags from the milk and return the milk to the saucepan. Slowly whisk in the sugar mixture until well combined.
4. In a separate bowl, whisk the egg yolks until smooth. Slowly add a ladleful of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.
5. Pour the egg mixture back into the saucepan with the remaining milk mixture and whisk until well combined.
6. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Reduce the heat to low and continue to cook for 2-3 minutes, stirring constantly, until the pudding is thick and smooth.
7. Remove from heat and stir in the vanilla extract.
8. Pour the pudding into serving dishes and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 2 hours 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 6g
Carbohydrates: 36g
Protein: 5g
Substitutions for ingredients:
- Almond milk or coconut milk can be used instead of regular milk for a dairy-free version.
- Brown sugar or honey can be used instead of white sugar for a different flavor.
Variations:
- Add a pinch of cinnamon or nutmeg for extra spice.
- Top with whipped cream or chopped nuts for added texture.
- Use different tea flavors, such as Earl Grey or green tea, for a different twist.
Tips and Tricks:
- Whisk constantly to prevent lumps from forming.
- Use a fine-mesh strainer to strain the pudding mixture before pouring into serving dishes for a smoother texture.
- To prevent a skin from forming on top of the pudding, place plastic wrap directly on the surface of the pudding before refrigerating.
Storage Instructions:
Cover with plastic wrap and refrigerate for up to 3 days.
Reheating Instructions:
Serve chilled.
Presentation Ideas:
Serve in individual glass jars or ramekins for an elegant presentation.
Garnishes:
Top with whipped cream, chopped nuts, or a sprinkle of cinnamon.
Pairings:
Serve with a cup of chai tea or coffee.
Suggested Side Dishes:
Fresh fruit or a side of cookies.
Troubleshooting Advice:
If the pudding is too thick, add a splash of milk to thin it out. If it's too thin, cook for an additional 1-2 minutes until it thickens.
Food Safety Advice:
Refrigerate leftovers promptly and discard after 3 days.
Food History:
Chai tea originated in India and is made with a blend of spices, including cinnamon, cardamom, and ginger.
Flavor Profiles:
Warm and spicy, with notes of cinnamon, cardamom, and vanilla.
Serving Suggestions:
Serve as a dessert or snack.
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