1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 large egg yolks
2 to 3 tablespoons Chai Masala or similar mixed whole spices
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
Place a fine-mesh sieve over a medium bowl; set aside.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks, then add chai masala.
Whisking constantly, cook over medium heat until it thickens and the first large bubble forms and sputters. Reduce heat to low; still whisking, cook for 1 minute. Remove from heat. Immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
Place plastic wrap directly on the surface of the pudding to prevent skin from forming, or omit this step if you, like a sensible person, love pudding skin! Chill for at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth.
Serves 4.
From Martha Stewart with changes
1 teaspoon vanilla extract
Place a fine-mesh sieve over a medium bowl; set aside.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks, then add chai masala.
Whisking constantly, cook over medium heat until it thickens and the first large bubble forms and sputters. Reduce heat to low; still whisking, cook for 1 minute. Remove from heat. Immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
Place plastic wrap directly on the surface of the pudding to prevent skin from forming, or omit this step if you, like a sensible person, love pudding skin! Chill for at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth.
Serves 4.
From Martha Stewart with changes
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