December 13, 2019
2 cups (474 grams) whole milk
2 cups (474 grams) heavy cream
2 tablespoons chai masala
Ginger, unpeeled and chopped 2-inch piece
3 black tea bags
3/4 cup (150 grams) cane sugar
3 large eggs or 5 small eggs
3 tablespoons (23 grams) cornstarch
Pinch of sea salt
1/4 cup (57 grams) butter
In a stockpot, combine the milk, cream, ginger, and chai masala and bring the mixture to a boil. Simmer for 7 to 10 minutes then add the tea bags and bring to a boil. Turn the heat off and let the mixture rest for 5 minutes. Strain and put it back in a clean stockpot.
Whisk together the sugar, eggs, cornstarch, and salt in a bowl. Add to the strained mixture and and cook at low heat.
Continue cooking at low heat until the custard is thick and light, stirring frequently. Be careful not to over-boil — bubbles should not get vigorous.
Take the custard off the heat and let it cool for 10 minutes. Stir it occasionally to prevent film from forming on top. Cut the butter into tablespoon-size portions and start whisking it into the cream, making sure it is smoothly incorporated before you add more butter. Cover with plastic wrap and refrigerate until further use. The plastic wrap helps prevent formation of a skin on the surface.
For tea bags, use PG tips or any other brand of Assam tea bags. Or use English Breakfast or Earl Grey.
Instead of chai masala, use equal parts (2 teaspoons each) crushed green cardamom pods, cinnamon sticks, and black pepper.
December 02, 2022