Chai Tea Custard


"Delicious chai tea custard is cool and refreshing. Serve within a day."
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1 h 25 m servings 240 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 219 mg
  • 73%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat milk in a saucepan until just boiling and remove from heat; add tea bag and let sit until tea has steeped, 2 to 3 minutes. Remove tea bag.
  2. Whisk sugar, eggs, egg yolks, and salt together in a bowl. Pour 1/3 the milk mixture into the egg mixture, whisking constantly, until combined. Pour egg-milk mixture back into saucepan with milk. Cook over medium-low heat, stirring often, until custard thickens and easily coats the back of a spoon, about 10 minutes. Well defined trails should appear when you drag your finger across the back of a coated spoon.
  3. Stir butter into custard until melted; pour into serving dishes or ramekins. Chill custard in the refrigerator, at least 1 hour.


Read all reviews 2
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This is seriously good. I had a bunch of tapioca pearls and needed something to put them in, so I started researching custard recipes (which, by the way, tapioca pearls in custard is delicious)...

Foolproof. As in i had skim milk, some coffee creamer, and only two eggs total, and i still managed it. Pro tip: if you're deviating just pay atttention to the "Coated spoon" tip. When it does ...

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