Michelle’s Healthy Bites

Spiced Chai Custard

A delicate, creamy custard is an impressive sight. Regardless of the
occasion, eating a custard that has light hints of chai and bright pops
of raspberry is a delight. This custard, which is perfectly creamy and
just sweet enough, uses the natural flavors of chai to elevate the hints
of vanilla and almond that bring your taste buds to life. With sweet,
milky undertones, this custard is a refreshing treat for any day.

Not
only that, but custards are actually super easy to make but somehow
greatly impress people! All you need to do is mix, bake, chill. Who
would have guessed?

Spiced Chai Custard
with Raspberries
Serves 4              Serving Size: 1 custard and 2tbl raspberries          

Calories/Serving: 105

Ingredients:

• 2c. unsweetened almond milk
• 4 chai tea bags (i like to use two vanilla chai, and two spiced chai)
• 4 large eggs, beaten
• 2/3c. splenda
• 1/8tsp salt
• 1/4tsp vanilla
• Boiling water
• 4 (6 to 8-oz) custard cups
• 1/2c. fresh raspberries

Instructions:

1. Heat
   the almond milk, either in a microwave or on the stove top. You want it
   just before boiling point. Transfer the milk to a bowl, and place in
   the tea bags. Let sit for 15 minutes to allow the tea to steep in the
   milk. Occasionally move the tea bags around in the bowl.
2. Preheat the oven to 350 degrees.
3. While
   tea is brewing, combine the eggs, splenda, vanilla, and salt in a
   medium bowl. Beat very well. Once the milk has absorbed the tea, take
   the tea bags out (squeeze them gently to make sure all the moisture gets
   back into the milk) and pour the milk into the egg mixture, beating as
   you do so.
4. Take a large, rimmed baking dish that you will be able
   to fill with hot water and custard cups. Take each custard cup and
   ladle in a bit more than half a cup (I did 1/3c. plus 1/4c. for each
   one). Place them in the dish, and place the dish in the oven. Carefully
   pour in broiling water until it comes about halfway up the cups. Bake at
   350 degrees for 40-80 minutes (I know this is a long time zone, but
   custard is all dependent on the oven. I suggest checking it at 40, then
   checking back every ten minutes or so). The custard may still look a tad
   liquidy on the top, but you can check the doneness by inserting a thin
   knife into the center of the custard and seeing if it comes out clean.
5. Once
   done, remove the custards carefully from the oven. Take out of the
   water and let sit for 5 minutes; cover (so the plastic wrap touches the
   custard itself) and chill for 4 hours to overnight. When serving,
   garnish each custard with 2 tablespoons fresh raspberries.