Masala Chai Custard Recipe
Introduction
Masala Chai Custard is a delightful fusion dessert that combines the rich creaminess of custard with the warm, aromatic flavors of traditional Indian chai spices. This silky treat is perfect for those seeking a comforting and exotic twist on a classic dessert.
Ingredients
- 1 cup whole milk
- 1 cup half-and-half
- 2 tablespoons Assam tea
- 1 tablespoon green cardamom pods
- 2 teaspoons powdered ginger
- 1 ceylon cinnamon stick
- 1 teaspoon fennel seeds
- ½ teaspoon black peppercorns
- 3 star anise pods
- 4 eggs
- ⅓ cup unrefined cane sugar
Instructions
- Step 1: Pour the milk and half-and-half into a medium saucepan over medium-high heat. Heat until it begins to steam and tiny bubbles appear at the sides, about 180°F. Reduce the heat to medium-low and stir in the Assam tea and all the spices. Let the mixture steep for 20 minutes.
- Step 2: Preheat your oven to 325°F. Fill a baking dish halfway with hot water and place it in the oven to create a water bath.
- Step 3: In a medium bowl, break the eggs and add the cane sugar. Whisk them together until the mixture is light and fluffy.
- Step 4: Strain the spiced milk through a fine-mesh sieve into a pitcher or bowl with a pouring spout, removing the tea and spices.
- Step 5: Slowly pour the warm milk into the egg and sugar mixture while whisking continuously. Strain this combined mixture once more through a fine-mesh sieve and pour it evenly into ramekins.
- Step 6: Place the filled ramekins into the water bath in the oven. Bake the custards for about 30 minutes, or until the centers gently wobble when moved.
- Step 7: Let the custards cool to room temperature. Serve topped with whipped cream or refrigerate for up to one day before serving.
Tips & Variations
- For a richer flavor, use full-fat cream instead of half-and-half.
- Adjust the spices to your taste—add more ginger for extra warmth or reduce black peppercorns for less heat.
- Serve chilled or slightly warm depending on your preference.
Storage
Store the custards covered in the refrigerator for up to one day. Reheat gently in a warm water bath if you prefer them warm, but they are also delicious served cold. Avoid reheating in a microwave to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular black tea instead of Assam tea?
Yes, but Assam tea has a bold flavor that works best for this recipe. If substituted, choose a strong black tea to maintain the richness.
What can I use if I don’t have a water bath for baking?
You can bake the custards in a deep baking pan and pour boiling water into the pan around the ramekins to create a water bath, ensuring gentle and even cooking.
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Masala Chai Custard Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Masala Chai Custard is a rich and aromatic custard dessert infused with traditional Indian masala chai spices. Combining creamy milk and half-and-half with bold Assam tea, cardamom, cinnamon, and other warming spices, this custard is baked to silky perfection. It’s an elegant fusion of classic custard technique and the comforting flavors of masala chai, perfect for a unique and indulgent treat.
Ingredients
Spiced Milk Base
- 1 cup whole milk
- 1 cup half-and-half
- 2 tablespoons Assam tea
- 1 tablespoon green cardamom pods
- 2 teaspoons powdered ginger
- 1 Ceylon cinnamon stick
- 1 teaspoon fennel seeds
- ½ teaspoon black peppercorns
- 3 star anise pods
Custard Mixture
- 4 eggs
- ⅓ cup unrefined cane sugar
Instructions
- Heat and Infuse the Milk: Pour the milk and half-and-half into a medium saucepan and heat over medium-high until it reaches about 180°F and begins to steam with tiny bubbles around the pan edges. Reduce heat to medium-low and add Assam tea and all the spices, allowing the mixture to steep for 20 minutes to extract the flavors.
- Preheat the Oven and Prepare Water Bath: Preheat your oven to 325°F. Fill a baking dish halfway with hot water and place it in the oven to create a water bath for gentle custard baking.
- Whisk Eggs and Sugar: In a medium mixing bowl, break the eggs and add the unrefined cane sugar. Whisk together vigorously until the mixture turns light and fluffy, incorporating air for a smooth custard texture.
- Strain the Spiced Milk: Strain the infused milk mixture through a fine-mesh sieve to remove tea leaves and spices, collecting the smooth liquid in a pitcher or mixing bowl with a spout.
- Combine Milk and Egg Mixture: Gradually pour the warm spiced milk into the eggs and sugar mixture while continuously whisking to temper the eggs and prevent scrambling. Once fully combined, strain the custard mixture again for extra smoothness and pour into ramekins.
- Bake the Custard: Place the filled ramekins carefully into the hot water bath inside the oven. Bake for about 30 minutes, or until the custard centers gently wobble when shaken, indicating they are set but still creamy.
- Cool and Serve: Allow the custards to cool to room temperature. They can be topped with whipped cream before serving or stored in the refrigerator for up to one day for later enjoyment.
Notes
- Ensure the temperature of the milk before mixing with eggs is not too hot to prevent curdling; gently warming and gradual mixing helps.
- Use a fine-mesh sieve twice for smooth custard free of spices and cooked egg bits.
- The water bath is essential for even cooking and preventing cracks in the custard.
- Leftover custard can be refrigerated and served chilled, enhancing the flavors.
- Customize sweetness by adjusting the amount of unrefined cane sugar according to preference.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian fusion
Keywords: Masala Chai Custard, Indian spiced custard, chai dessert, baked custard, Assam tea custard
