If you’re a fan of milk tea, you’ll love my Milk Tea Pudding! This simple, creamy dessert combines the comforting flavors of milk tea with a rich custard base, making it a one-of-a-kind treat you can’t find anywhere else. It’s easy to make at home, perfect for meal prepping, and ready to enjoy all week long—trust me, you’ll want to make this now!
Why I Love This Recipe
I absolutely love this Milk Tea Pudding recipe because it’s a one-of-a-kind dessert that I crafted right in my kitchen! It combines the rich, smooth texture of custard pudding with the beloved flavors of Milk Tea, which is a twist you won’t find anywhere else just like in my Milk Tea Chia Seed Pudding! This recipe was inspired by my daughter’s love for milk tea, like the ones found in boba shops, and the creamy goodness of Japanese-Style Custard Pudding!
It’s simple to make—mix egg yolk with tempered milk, heat it up, then let it set in the fridge, and voilà! This dessert is perfect for anyone craving a delicious and unique treat that’s easy to make and packed with the flavors of milk tea. Trust me, you’ll want to try this one now and impress everyone with this delightful dessert!
Ingredients
Ingredients
- 2 tsp Tea – black loose leaf tea is my recommendation to make authentic tasting milk tea. Can use tea bags as a replacement, but for the best brew tea, use loose leaf tea.
- 2 tbsp Cup Milk – used to make the milk tea.
- 1/2 Cup Water – use water heated to 210F to steep tea the black tea.
- 1 Envelope Gelatin – 1 envelope of unflavored Gelatin found in supermarkets.
- 4 Egg Yolks – use large eggs and separate egg yolks from the egg whites. Only the yolks will be used for this dessert.
- 1/3 Cup Sweetener – use your preferred sweetener.
- 1/2 Cup Milk – warmed diary milk.
- 1 Cup Heavy Cream – heavy cream or heavy whipping cream.
- 1 tsp Vanilla Extract – concentrated flavors of Vanilla, used for flavoring the pudding.
Essential Kitchen Equipment
Directions
Step 1 Start by preparing the milk tea base. Combine tea leaves with hot water in a tea dispenser and steep for 5 minutes. Once done, dispense the tea into a cup, stir in 2 tbsp of milk, and set aside.
Step 2 In a bowl, mix gelatin with cold water and let it bloom.
Step 3 Separate the egg yolks from the whites, as the egg whites won’t be used.
🥚 Egg Yolk Separation Pro Tip
The easiest way to separate the yolk from the white is to crack the eggshell in half and carefully Pass the Yolk Back and Forth between the two shell halves until only the yolk remains.
Step 4 Whisk the egg yolks and sweetener together in a separate bowl until the mixture turns pale yellow. Gradually add the warmed milk while stirring to prevent the eggs from cooking.
🥛 Warming Milk Pro Tip
The easiest way to warm the milk is to Microwave for 15-20 Seconds.
Step 5 Pour the mixture into a pot and heat it over medium-low heat. Stir continuously until it begins to bubble gently or reaches 160°F. Remove from heat.
🍲 Boiling Pro Tip
Do not let the Mixture Come to a Full Boil, as this will cook the eggs and result in a clumpy pudding.
Step 6 Add the heavy cream, vanilla extract, milk tea, and bloomed gelatin to the pot. Whisk everything together until fully blended. If the gelatin has solidified, microwave it for 10-15 seconds to return it to a liquid state.
🥄 Gelatin Pro Tip
If your gelatin is in a Solid State, Microwave for 5-10 Seconds to revert it to a liquid state.
Step 7 Strain the pudding mixture through a fine mesh strainer into ramekins or molds, cover, then place them in the refrigerator. Chill for 3-4 hours, or until set.
Recipe Variations
Try using a Hot Matcha Latte for a Matcha Green Tea Puddding version or switch to Thai Tea for a rich, flavorful Thai Tea Pudding. Both variations bring their own unique twist to this custard pudding base!
Pairing Recommendations
This pudding pairs perfectly with a light, refreshing drink like Iced Oolong Tea or Mugicha. Both options complement the creamy, rich texture of the pudding without overpowering the flavors.
Frequently Asked Questions
Can I make this recipe dairy-free?
You can use non-dairy milk such as almond milk or coconut milk, and swap the heavy cream with coconut cream for a dairy-free version but it will alter the taste.
How long does it take for the pudding to set?
The pudding needs 3-4 hours to chill in the fridge and set properly.
Why is it important to temper the eggs?
Tempering the eggs helps prevent them from curdling or scrambling when mixed with the hot milk, ensuring a smooth and creamy texture in your pudding.
Storage Tips
To store leftovers, place them in an airtight container and store it in the fridge. The dessert will hold for 7 to 14 days.
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Watch How To Make It
Milk Tea Pudding
Ingredients
Milk Tea
- 2 tsp Black Loose Leaf Tea
- 2 tbsp Milk
- 1/2 Cup Hot Water
Pudding Base
- 1 Envelope Gelatin 1 tbsp
- 3 tbsp Cold Water
- 4 Egg Yolks eggs white are not used
- 1/3 Cup Sweetener your preferred sweetener
- 1/2 Cup Milk warmed
- 1 Cup Heavy Cream
- 1 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Steep tea leaves in hot water in a tea dispenser for 5 minutes. After steeping, pour the tea into a cup, stir in 2 tbsp of milk, and set aside.
- In a bowl, combine gelatin with cold water and let it bloom.
- Separate the egg yolks from the whites, as the egg whites won't be used.
- Whisk the egg yolks and sweetener in a separate bowl until they become pale yellow. Slowly add the warmed milk, stirring gently to prevent the eggs from cooking.
- Pour the mixture into a pot and heat it over medium-low heat. Stir continuously until it starts to bubble gently or reaches 160°F. Then, remove the pot from the heat.
- Stir in the heavy cream, vanilla extract, milk tea, and bloomed gelatin. Whisk until fully blended. If the gelatin has solidified, microwave it for 10-15 seconds to return it to liquid.
- Strain the mixture through a fine mesh strainer into ramekins or molds, cover, then place in the refrigerator. Let it chill for 3-4 hours or until set.
Nutrition
*Values Based Per Serving
