Try this easy and delicious Milk Tea Pudding recipe, a unique dessert that combines creamy custard with the rich flavors of milk tea. Perfect for anyone looking for a simple, homemade treat with an Asian twist!
Course Dessert
Cuisine Asian Fusion
Keyword milk tea pudding
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Cooling 3 hourshours45 minutesminutes
Total Time 4 hourshours
Servings 4
Calories 292kcal
Ingredients
Milk Tea
2tspBlack Loose Leaf Tea
2tbspMilk
1/2CupHot Water
Pudding Base
1Envelope Gelatin1 tbsp
3tbspCold Water
4Egg Yolkseggs white are not used
1/3CupSweeteneryour preferred sweetener
1/2CupMilkwarmed
1CupHeavy Cream
1tspVanilla 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.