Ingrédients pour Spiced Chai Tea Pudding
- 2 cups water
- Whole Cloves
- Cardamom Seed
- 1 star anise
- Ground Ginger
- 4 black India tea bags (e.g., Assam)
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons cornstarch
- 4 large egg yolks
- Sliced Almonds
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Comment préparer Spiced Chai Tea Pudding
- In a large saucepan, combine 2 cups water, 6 whole cloves, 3 crushed cardamom pods, 1 star anise, and 1-inch thinly sliced ginger.
- Bring the mixture to a boil over medium-high heat.
- Add 4 black India tea bags.
- Remove from heat and let steep for 10 minutes.
- Remove the tea bags and discard the spices using a fine-mesh strainer.
- In a large bowl, whisk together 1/4 cup of the sweetened condensed milk and 2 tablespoons of cornstarch until smooth.
- Stir in the remaining sweetened condensed milk.
- Slowly whisk the hot chai tea mixture into the milk and cornstarch mixture, ensuring a smooth consistency.
- Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and slightly thickens (about 1-2 minutes).
- In a separate medium bowl, beat 4 large egg yolks.
- Temper the egg yolks by slowly whisking a small amount of the hot pudding into them. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture into the saucepan with the remaining pudding.
- Cook over medium heat, stirring gently, until the mixture comes to a boil and thickens slightly (about 30-60 seconds). Do not let it boil vigorously.
- Remove from heat and spoon the pudding into 6 individual serving dishes.
- Cover and refrigerate for at least 1-2 hours to allow the pudding to set and cool completely.
- Garnish with slivered almonds before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
144g
Fat
22g
Carbs
15g
