Tea Pudding Recipe
British · Dessert · 25 min total
A comforting, creamy pudding infused with the aromatic flavors of black tea, perfect for tea lovers looking for a unique dessert.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk
- 2 tablespoons loose black tea (or 4 tea bags)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, heat the milk over medium heat until steaming. Add the loose tea (or tea bags), remove from heat, cover, and steep for 5 minutes. Strain the milk through a fine-mesh sieve into a clean saucepan, discarding the tea leaves.
- In a small bowl, whisk together the sugar, cornstarch, egg yolks, and salt until smooth and pale.
- Gradually whisk about 1/2 cup of the warm tea-infused milk into the egg mixture to temper it, then pour the egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Continue to cook for 1 minute more, then remove from heat.
- Stir in the vanilla extract. Pour the pudding into four serving dishes or a single large bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate until chilled and set, at least 2 hours or overnight. Serve cold.
Tips
- For a stronger tea flavor, use 3 tablespoons of loose tea or 6 tea bags.
- Serve with a dollop of whipped cream and a dusting of cinnamon or nutmeg.
- Store leftovers covered in the refrigerator for up to 3 days.
AI estimate may be inaccurate · Terms