If you’re a fan of Thai iced tea, then my Thai Tea Pudding is a must-try! I crafted this recipe to bring the unique flavors of Thai tea into a creamy, decadent pudding that’s simple to make at home. This delicious dessert is perfect for preparing in batches, storing in the fridge, and enjoying all week long—trust me, once you make it, you won’t find anything like it anywhere else!
Why I Love This Recipe
I absolutely love this Thai Tea Pudding recipe because it’s a one-of-a-kind dessert that combines the best of two beloved treats, Thai tea and custard pudding! Inspired by my daughter’s love for Thai Tea and my popular Japanese Style Custard Pudding, I crafted this recipe to give you a light, creamy pudding that’s not overly sweet but bursting with the rich, aromatic flavors of Thai tea!
The recipe is simple to make—just mix egg yolks, tempered milk, and Thai tea, then chill for a few hours for a delightful pudding that you won’t find anywhere else! This is perfect for anyone who loves Asian-inspired desserts and is looking for a unique treat to make at home just like my Thai Tea Chia Seed Pudding. Trust me, once you try it, you’ll want to make this pudding every week!
Ingredients
Ingredients
- 2 Bags Thai Tea – Thai Tea packed in tea bags without any sugar added. You can also make your own Thai tea by using a black tea bag with 1/8 tsp of vanilla extract.
- 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.
🍵 Thai Tea Pro Tip
If you prefer to make your own Thai tea rather than using tea bags, you can opt for your choice of black tea. Steep the Black Tea and then add approximately 1/8 tsp of Vanilla Extract as a suitable alternative.
Directions
Step 1 Start by preparing the Thai tea base. Combine tea bags with hot water and steep for 3-5 minutes, then remove the tea bags.
Step 2 In a bowl, mix gelatin with cold water and let it bloom.
Step 3 Separate the egg yolks from the whites. The egg whites will not 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 they turn pale yellow. Slowly 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 over medium-low heat, stirring continuously until it begins to bubble gently or reaches 160°F. Then, remove from the 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, Thai tea, and bloomed gelatin to the pot. Whisk everything together until fully combined.
🥄 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 and place them in the refrigerator and chill for 3-4 hours, or until set.
Recipe Variations
This recipe is easy to customize by swapping out the tea. Use a Hot Matcha Latte for a Matcha Green Tea Pudding, or switch to Milk Tea for a smooth, sweet Milk Tea Pudding. Both variations offer a delicious twist while keeping the recipe simple and delicious!
Pairing Recommendations
This pudding pairs perfectly with a light drink like Iced Oolong Tea for a refreshing balance or an Iced Vanilla Chai Latte for a smooth, spiced contrast!
Frequently Asked Questions
Do I need to use a specific type of gelatin for this recipe?
Any unflavored gelatin will work for this recipe. Just make sure to follow the instructions for blooming the gelatin properly.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream and milk with plant-based alternatives like coconut milk or almond milk, but the texture might vary slightly.
How can I tell when the pudding is done chilling?
The pudding is ready when it’s firm to the touch and holds its shape when you spoon it out.
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
Thai Tea Pudding
Ingredients
Thai Tea Base
- 2 Bags Thai Tea
- 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 the tea bags in hot water for 3-5 minutes, then remove the bags.
- In a bowl, combine the gelatin with cold water and let it bloom.
- Separate the egg yolks from the whites, as you won't be using the egg whites.
- Whisk the egg yolks and sweetener together until they turn pale yellow. Gradually add the warmed milk while stirring to avoid cooking the eggs.
- Pour the egg mixture into a pot and cook over medium-low heat, stirring constantly until it bubbles gently or reaches 160°F. Remove from heat.
- Add the heavy cream, vanilla extract, Thai tea, and bloomed gelatin to the pot. Whisk everything until smooth. If the gelatin has solidified, microwave it for 10-15 seconds to return it to liquid.
- Strain the pudding mixture through a fine mesh strainer into ramekins or molds. Cover and chill in the refrigerator for 3-4 hours, or until the pudding is set.
Nutrition
*Values Based Per Serving
