Creme Anglaise with Chai Tea

Name: Creme Anglaise with Chai Tea
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 people
Ingredients: 300 g (10.5oz/ 1¼ cups) whole milk; 1 teabag sachet/ 2 teaspoon loose tea) Chai tea; 3 organic egg yolks; 40 g (1.5oz/3 tbsp) sugar

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
45 mins
Total Time
20 mins
Servings
8 people
Calories
70 kcal
Course
Condiments
Cuisine
French

Creme Anglaise with Chai Tea

Iris Warren

Report

Creme Anglaise with a spicy Chai twist to the classic. Great with chocolate cakes. Healthy recipe uses milk and egg yolks, not cream.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

300 g (10.5oz/ 1¼ cups) whole milk full fat
1 teabag sachet/ 2 teaspoon loose tea) Chai tea (or any other tea/infusion or tea)
3 organic egg yolks
40 g (1.5oz/3 tbsp) sugar

Add to Shopping List

Instructions

Heat the milk and Chai teabag (or infuse with loose tea) gently in a saucepan until the milk is just about at boiling point. Remove the milk from the heat and cover, leaving the tea to infuse in the milk for 10 minutes then discard the teabag/spices.
Meanwhile, whisk the yolks and sugar in a bowl until light and creamy. Pour over the warm milk, whisking continuously then transfer to the saucepan back on a medium heat.
Continue to whisk or stir the sauce with a wooden spoon until it thickens. The sauce is ready when your finger can run a line down the back of the spoon and it leaves a clean trace.
Immediately remove from the heat, strain into a bowl then transfer to a serving jug to cool. Chill in the fridge until ready to serve.

Notes

Serve chilled or if at room temperature, remove from the fridge 30 minutes before serving.
Nutritional Information Per Serving:70 calories; 2g protein; 7g fat; 4g carbohydrates
Tea Infusions in the Milk: although this uses Chai tea to accompany Chocolate Fondant Cake with ginger, other teas can be used such as Earl Grey. As the milk has to be heated first, infuse your favourite tea or herbal infusion to fragrance the milk and personalise this to suit your taste.
Crème Anglaise Storage: The sauce can be stored in the fridge, sealed in a container for up to 5 days.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.