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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!
More Dessert Recipes
- Peanut butter Rice Krispie treats
- Stone fruit cobblers
- Poached pears
- Spiced fruit
- Espresso chocolate meringue cookies
- Roasted berries with sabayon
- Grilled chili mangoes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Vanilla Chai Custard
Ingredients
- 2 ½ cups whole milk
- 1 vanilla bean split and seeded
- ¼ tsp kosher salt
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- 3 large eggs
- ⅓ cup granulated sugar
Instructions
- 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.2 ½ cups whole milk, 1 vanilla bean, ¼ tsp kosher salt, ¼ tsp ground cloves, ½ tsp ground cinnamon, ½ tsp ground cardamom
- In a separate bowl, whisk the eggs and sugar.3 large eggs, ⅓ cup granulated 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.
I was so happy to see that your Vanilla Chai custard doesn’t have any wheat in it. I found out that I am gluten intolerant, so any time I find a recipe or food that I can eat, especially one that sounds this good, well, I just can’t wait to try making it. Just love your posts.
I am so glad you are able to try and enjoy this custard JoAnne, it is so nice to hear what you are enjoying. I will try and think of some more gluten free items in the future!
Sounds SO yummy! For those of us that do not have our own vanilla beans, how much vanilla do we put in? Wish I had one right now. I think I will try this.
Thanks Mar! If you do not have a vanilla bean but have a good vanilla extract I would use one to two teaspoons, it should turn out amazing!
How many servings does this make? I may have missed it somewhere. Thanks!
It caught my attention when you said we can make a vanilla chai custard as a dessert for our meals, and consider adding a vanilla extract instead if we’re not fond of spices. I’m learning how to make desserts these days, so I need to get my supply of frozen custard mix soon. I’ll be sure to consider this recipe once I find a food supplier to contact about it soon. https://lloydsofpa.com/frozen-custard-mix/