Chai Infused Custard!
Hands up if you like tea and custard – together?
Baked into tarts, drizzled over puddings or eaten on its own; custard is so hard to resist, in particular, chai infused custard!
What desserts do you love?
If you love custard and you love sweet spices such as ginger, cardamom, cinnamon and cloves followed by the milky notes of black tea, then you are in for a delicious Christmas dessert treat!
By gently steeping a Madura Te Chai in milk before starting your custard recipe you create a delicate flavour allowing your custard to take on an exciting but delicious twist.
Did you know?
Chai is the name for tea in many different languages? While it may seem like a relatively recent player on the Australian tea scene (Hipsters of the last decade aside), it’s been the cultural brew of choice for hundreds of years in India, where the spices used vary from region to region.
Our Madura Te Chai blends a fusion of exotic spices with our finest black tea to deliver a rich, fragrant brew far removed from the artificial syrups and powders frequently used in cafes. Once you’ve had a taste of our real chai, you’ll be spoiled forever, and there’s no turning back…trust us!
2 Madura Te Chai Leaf Infusers
2 whole eggs
3 tbs cornflour
3 cups of milk
3 tbs caster sugar *to taste
1 tsp vanilla essence
Gently heat the milk (not boiling), once heated through remove from stovetop and allow the Te Chai leaf infusers to steep for no less than six minutes – discard infuser and allow infused milk to cool to room temperature. Whisk eggs, cornflour and cooled infused milk together in a saucepan until smooth. Continue whisking on stovetop until the custard becomes thick and creamy. Remove from heat, then whisk in sugar and vanilla.