Thai Tea Pudding with Lime Caramel and Candied Cashews
A luxurious Thai tea-flavored pudding made with creamy half-and-half and eggs, chilled to perfection and served with zesty lime caramel, crunchy candied cashews, and lime whipped cream. This elegant dessert combines the rich flavors of traditional Thai tea with modern twists.
Ingredients
- •½ cup whole milk
- •2 whole large eggs
- •⅓ cup cornstarch
- •1 quart half-and-half
- •1 cup sugar
- •¼ cup dried Thai tea mix*
- •½ teaspoon kosher salt
- •1 serving Lime Caramel
- •1 serving Candied Cashews
- •1 serving Lime Whipped Cream
Cooking Instructions
- 1.
Whisk the milk, eggs, and cornstarch together in a medium mixing bowl.
3 min
- 2.
Combine the half-and-half, sugar, Thai tea mix, and salt in a medium saucepan, and bring to a boil over medium-high heat, 5 to 6 minutes. Pour the mixture through a fine-mesh strainer into a bowl, and then slowly whisk it into the egg mixture until well incorporated.
6 min
- 3.
Wash the saucepan and then return it to the stove. Pour the tea-egg mixture back into the pan and cook over medium-low heat, whisking constantly and scraping the sides and bottom of the pan so that the ingredients don't stick and burn, until the mixture is noticeably thicker, 5 minutes. Remove the pan from the heat and pour the pudding into 6 dessert cups. Chill in the refrigerator for at least 2 hours before serving.
125 min
- 4.
Serve topped with the lime caramel, candied cashews, and lime whipped cream.
2 min
