In the event you’re a fan of Thai iced tea, then my Thai Tea Pudding is a must-try! I crafted this recipe to convey the distinctive flavors of Thai tea right into a creamy, decadent pudding that’s easy to make at dwelling. This scrumptious dessert is ideal for making ready in batches, storing within the fridge, and having fun with all week lengthy—belief me, when you make it, you received’t discover something prefer it anyplace else!
Why I Love This Recipe
I completely love this Thai Tea Pudding recipe as a result of it’s a one-of-a-kind dessert that mixes the perfect of two beloved treats, Thai tea and custard pudding! Impressed by my daughter’s love for Thai Tea and my in style Japanese Type Custard Pudding, I crafted this recipe to provide you a light-weight, creamy pudding that’s not overly candy however bursting with the wealthy, fragrant flavors of Thai tea!
The recipe is straightforward to make—simply combine egg yolks, tempered milk, and Thai tea, then chill for a number of hours for a pleasant pudding that you simply received’t discover anyplace else! That is good for anybody who loves Asian-inspired desserts and is in search of a novel deal with to make at dwelling similar to my Thai Tea Chia Seed Pudding. Belief me, when you attempt it, you’ll need to make this pudding each week!
Substances
Substances
- Thai Tea – Thai Tea packed in tea luggage with none sugar added. You can too make your personal Thai tea by utilizing a black tea bag with 1/8 tsp of vanilla extract.
- Gelatin – 1 envelope of unflavored Gelatin present in supermarkets.
- Egg Yolks – use massive eggs and separate egg yolks from the egg whites. Solely the yolks can be used for this dessert.
- Sweetener – use your most well-liked sweetener.
- Milk – warmed diary milk.
- Heavy Cream – heavy cream or heavy whipping cream.
- Vanilla Extract – concentrated flavors of Vanilla, used for flavoring the pudding.
🍵 Thai Tea Professional Tip
In the event you choose to make your personal Thai tea moderately than utilizing tea luggage, you’ll be able to choose on your alternative of black tea. Steep the Black Tea after which add roughly 1/8 tsp of Vanilla Extract as an appropriate different.
Instructions
Step 1 Begin by making ready the Thai tea base. Mix tea luggage with sizzling water and steep for 3-5 minutes, then take away the tea luggage.
Step 2 In a bowl, combine gelatin with chilly water and let it bloom.
Step 3 Separate the egg yolks from the whites. The egg whites is not going to be used.
🥚 Egg Yolk Separation Professional Tip
The best solution to separate the yolk from the white is to crack the eggshell in half and thoroughly Go the Yolk Again and Forth between the 2 shell halves till solely the yolk stays.
Step 4 Whisk the egg yolks and sweetener collectively in a separate bowl till they flip pale yellow. Slowly add the warmed milk whereas stirring to forestall the eggs from cooking.
🥛 Warming Milk Professional Tip
The best solution to heat the milk is to Microwave for 15-20 Seconds.
Step 5 Pour the combination right into a pot and warmth over medium-low warmth, stirring constantly till it begins to bubble gently or reaches 160°F. Then, take away from the warmth.
🍲 Boiling Professional Tip
Don’t let the Combination Come to a Full Boil, as it will cook dinner the eggs and end in a clumpy pudding.
Step 6 Add the heavy cream, vanilla extract, Thai tea, and bloomed gelatin to the pot. Whisk every little thing collectively till absolutely mixed.
🥄 Gelatin Professional Tip
In case your gelatin is in a Strong State, Microwave for 5-10 Seconds to revert it to a liquid state.
Step 7 Pressure the pudding combination via a tremendous mesh strainer into ramekins or molds. Place them within the fridge and chill for 3-4 hours, or till set.
Recipe Variations
This recipe is simple to customise by swapping out the tea. Use a Scorching Matcha Latte for a Matcha Inexperienced Tea Pudding, or swap to Milk Tea for a clean, candy Milk Tea Pudding. Each variations provide a scrumptious twist whereas retaining the recipe easy and scrumptious!
Pairing Suggestions
This pudding pairs completely with a light-weight drink like Iced Oolong Tea for a refreshing stability or an Iced Vanilla Chai Latte for a clean, spiced distinction!
Continuously Requested Questions
Do I want to make use of a particular sort of gelatin for this recipe?
Any unflavored gelatin will work for this recipe. Simply be certain that to comply with the directions for blooming the gelatin correctly.
Can I make this recipe dairy-free?
Sure, you’ll be able to substitute the heavy cream and milk with plant-based alternate options like coconut milk or almond milk, however the texture would possibly range barely.
How can I inform when the pudding is completed chilling?
The pudding is prepared when it’s agency to the contact and holds its form while you spoon it out.
Storage Ideas
To retailer leftovers, place them in an hermetic container and retailer it within the fridge. The dessert will maintain for 7 to 14 days.
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Watch How To Make It
Thai Tea Base
- 2 Baggage Thai Tea
- 1/2 Cup Scorching Water
Pudding Base
- 1 Envelope Gelatin 1 tbsp
- 3 tbsp Chilly Water
- 4 Egg Yolks eggs white should not used
- 1/3 Cup Sweetener your most well-liked sweetener
- 1/2 Cup Milk warmed
- 1 Cup Heavy Cream
- 1 tsp Vanilla Extract
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Collect all of the elements.
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Steep the tea luggage in sizzling water for 3-5 minutes, then take away the baggage.
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In a bowl, mix the gelatin with chilly water and let it bloom.
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Separate the egg yolks from the whites, as you will not be utilizing the egg whites.
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Whisk the egg yolks and sweetener collectively till they flip pale yellow. Step by step add the warmed milk whereas stirring to keep away from cooking the eggs.
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Pour the egg combination right into a pot and cook dinner over medium-low warmth, stirring consistently till it bubbles gently or reaches 160°F. Take away from warmth.
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Add the heavy cream, vanilla extract, Thai tea, and bloomed gelatin to the pot. Whisk every little thing till clean. If the gelatin has solidified, microwave it for 10-15 seconds to return it to liquid.
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Pressure the pudding combination via a tremendous mesh strainer into ramekins or molds. Chill within the fridge for 3-4 hours, or till the pudding is about.
Energy: 287kcal | Carbohydrates: 20g | Protein: 7g | Fats: 27g | Saturated Fats: 16g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Ldl cholesterol: 265mg | Sodium: 40mg | Potassium: 124mg | Sugar: 7g | Vitamin A: 1184IU | Calcium: 101mg | Iron: 1mg
*Values Based mostly Per Serving
