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
Serves 4 Serving Size: 1 custard and 2tbl raspberries
- 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
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.
- Preheat the oven to 350 degrees.
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.
- 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.
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.