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I am all for quick and delicious desserts, especially ones that are elegant enough for guests but simple enough for a last-minute family meal. There are so many uses for a good custard. This one incorporates warm chai spices that are simply perfect for any season!
Watch how to make this vanilla chai custard recipe:
You do not need to be intimidated by this custard! It is nearly foolproof. If you don’t love chai, leave the spices out and add a teaspoon of vanilla extract instead. You can brûlée the tops for a delicious addition or eat them as is. You will love it!
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Vanilla Chai Custard
- 2 ½ cups milk
- 1 vanilla bean split and seeded
- ¼ tsp kosher salt
- ¼ tsp ground cloves
- ½ tsp cinnamon
- ½ tsp ground cardamom
- 3 large eggs
- ⅓ cup white granulated sugar
- In a saucepan, simmer the milk, vanilla bean seeds, vanilla bean shell, salt, cloves, cinnamon, and cardamom together until the mixture starts to steam and small bubbles form around the edge of the pan. Strain through a fine sieve.
- In a separate bowl, whisk the eggs and sugar.
- Slowly add the hot milk mixture to the eggs, whisking constantly so as to not cook any of the eggs.
- Once completely incorporated, pour into six 6-ounce custard cups or ramekins. Place in a roasting or baking pan and put it in a 350°F oven. Pour boiling water into roasting/baking pan until ⅔ the way up the custard cups. This will ensure the custard bakes evenly.
- Bake for 35-45 minutes until the custards jiggle slightly in the middle but the edges are set.