Chai tea, made with black India tea, spices and milk, is so popular today that we combined the flavors to make a silky pudding. This makes a perfect dessert for an Asian- or Indian-style menu.
3 1/2 cups water
1 teaspoon whole cloves
1 teaspoon whole cardamom seeds
1 whole star anise
1/2 teaspoon ground ginger
8 English Breakfast tea bags
1 (14-oz.) can sweetened condensed milk
1/4 cup cornstarch
3 egg yolks
2 tablespoons sliced almonds, toasted*
1. In large saucepan, combine water, cloves, cardamom, star anise and ginger. Bring to a boil. Add tea bags; remove from heat. Let steep 10 minutes. Remove tea bags (do not squeeze).
2. In large bowl, combine 1/4 cup of the sweetened condensed milk and cornstarch; whisk until well blended. Stir in remaining sweetened condensed milk. With fine strainer, strain hot tea mixture into milk mixture; stir to mix. Discard spices. Return tea mixture to same saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Boil 1 to 2 minutes or until slightly thickened.
3. Beat egg yolks in medium bowl. Slowly whisk hot pudding into yolks. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 to 60 seconds, stirring gently.
4. Spoon into 6 (10-oz.) individual serving dishes. Cover; refrigerate 1 to 2 hours. Garnish with almonds. Store in refrigerator.
TIP *To toast almonds, heat oven to 350°F. Spread almonds on baking sheet; bake 5 to 7 minutes or until golden brown.
PER SERVING: 275 calories, 9.5 g total fat (4.5 g saturated fat),
7 g protein, 41.5 g carbohydrate, 130 mg cholesterol, 90 mg sodium, .5 g fiber