Creme Anglaise with Chai Tea

User Reviews

5

6 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    15 mins

  • Additional Time

    45 mins

  • Total Time

    20 mins

  • Servings

    8 people

  • Calories

    70 kcal

  • Course

    Condiments

  • Cuisine

    French

Creme Anglaise with Chai Tea

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

I Made This!

Be the first!

Save this

2 people saved this

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
Genuine Reviews

User Reviews

Overall Rating

5

6 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Lemon Curd

French
5.0 (21 reviews)

Chicken Cordon Bleu

French
5.0 (15 reviews)

Profiteroles

French, Italian
5.0 (9 reviews)

Beer Cheese Dip

American
5.0 (18 reviews)

Chocolate Soufflés

French
5.0 (6 reviews)

Chipotle Guacamole (Copycat)

Mexican
5.0 (18 reviews)

Buffalo Wing Sauce

American
5.0 (24 reviews)

Cream of Chicken Soup (Condensed)

American
5.0 (12 reviews)

Mulled Wine

French, German, American
5.0 (6 reviews)

Shake Shack Sauce (Copycat)

American
5.0 (12 reviews)

Olive Garden Italian Salad Dressing

Italian
5.0 (18 reviews)