Recipe: Chai Custard


A classic vanilla custard is good... but a sweet and slightly spiced one infused with the flavours of chai is better.


  • 600 ml whole milk
  • 6 egg yolks
  • 6 tsp caster sugar
  • 2 tsp cornflour
  • 2 chai teabags
Infuse the milk

Step 1

Infuse The Milk

Heat the milk in a saucepan with the chai teabags until just simmering, then leave to one side for 5 minutes before scooping out the bags.

Separate the eggs

Step 2

Separate The Eggs

Separate the eggs and whisk the yolks in a bowl with the caster sugar and cornflour.

Pour hot milk onto eggs

Step 3

Pour Hot Milk Onto Eggs

Pour the infused hot milk onto the egg yolk mixture as you whisk. Return to the saucepan and cook gently, stirring continuously, until it thickens. Cool to use.

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