Tuesday, July 2, 2013
Vanilla Chai Custard
Eat, Live, Run. Go check it out! Jenna is such a godly woman who is so inspirational and creates awesome recipes! But anyway, I have been following her blog for a while now so I always have to try some of her recipes. One of her recipes that really stuck out at me was her Chai-Vanilla Bean Pots de Creme. I absolutely love Chai tea, so of course I wanted to try this recipe.
I obviously had to make some changes within this recipe to make it dairy free, but I wasn't so sure how it would turn out. The main substitution I made was using almond milk (homemade) instead of the heavy whipping cream. The custard turned out really yummy! Check out the Jenna's blog: eat, live, run and also check out her recipe!
Here's my version of her recipe:
2 cups almond milk
1 teaspoon vanilla
1 Tablespoon loose Chai tea
1/3 cup white sugar
1/4 teaspoon cinnamon
6 egg yolks
1. Preheat oven to 300 degrees F.
2. Spray round glass casserole dish* with non-stick spray.
3. Combine almond milk, vanilla, and chai tea in medium sauce, stir well. Add sugar to pan but do not stir. Let sugar coat bottom of pan.
4. Heat the mixture on medium low heat until small bubbles form around the edge of the pan. Immediately remove pan from heat and stir, the sugar should be all dissolved. Place a lid on the pot and let the tea steep for about 25 minutes.
5. Place the egg yolks in a medium size bowl. After the tea has been steeping for 25 minutes, drain through a sifter or cheesecloth (a coffee filter works too!).
6. Whisk in the cinnamon to the milk mixture, then slowly whisk the milk mixture into the egg yolks.
7. Pour the mixture into the round glass casserole dish and bake for about an hour
8. Let the custard cool before serving.
*Note: You could use small ramekins in place of the casserole dish