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

Scale

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