Chocolate Chai Custard
Good on its own, it would not gild the lily to top this pudding with a touch of whipped cream or a sliver of mango. Serves 4.
Ingredients
1 ounce unsweetened chocolate, finely chopped
1/2 cup undiluted chai tea
1 1/2 cups whole or 2 percent milk
4 tablespoons sugar
1/8 teaspoon salt
4 eggs
Directions
Preheat oven to 325.
Place chopped chocolate and chai tea in a saucepan. Heat gently, stirring until chocolate is melted into the tea. Remove from heat and add milk. Set aside.
In a medium bowl, beat eggs with a wire whisk 1 minute. Whisk in sugar and salt. Gradually whisk in chai and milk mixture until fully incorporated. Pour into 4 individual ramekins and place those into a heavy baking dish with tall sides. Carefully pour warm water into the baking dish around the ramekins until it fills the dish, reaching about a half-inch from the top edge of the ramekins.
Bake 50-60 minutes, or until a clean knife inserted near the edge of the custard comes out clean. Serve warm or chilled with a sprinkle of nutmeg, a dollop of whipped cream or both.
