Michelle’s Healthy Bites

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.

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


  • 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


  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.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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