Tea Infused Pudding
A deliciously sweet and jiggly pudding, perfect for an afternoon snack or a dessert. It's easy enough to customize, so have some fun experimenting.
15 m 4Ingredients
- 2 cups whole milk
- 3 tsp tea of choice (I used earl grey lavender, but almond or jasmine may be really good too)
- 1 tsp vanilla extract
- 1/2 cup honey
- 1 cup heavy cream
- 3 tbsp cornstarch
- 3 egg yolks
Directions
Add the tea to the milk, then cold brew overnight. The next day, strain and heat up the milk over medium heat with the vanilla and honey. While it heats to just steaming, add the other ingredients to a bowl and mix up. once the milk is hot, slowly pour about 3 ladles full into the bowl, whisking to temper the mix. Turn up the heat and pour the bowl into the pot. Keep whisking for 5 minutes or until it gets a nice thick consistency. Strain into a bowl, cover, and refrigerate to help it set. Once the pudding is cool and set, enjoy!
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