Recipes

Thai Tea Pudding with Lime Caramel and Candied Cashews

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Introduction

Discover the delightful combination of Thai Tea Pudding with its rich and creamy texture, perfectly complemented by zesty lime caramel and crunchy candied cashews. This unique dessert melds traditional Thai flavors with a modern twist.

Tips for this recipe

Ensure all ingredients are at room temperature before mixing to achieve the smoothest texture. For best results, use high-quality dried Thai tea mix and fresh lime zest.

Why you will love this recipe

This Thai Tea Pudding transports your taste buds to a tropical paradise with its harmonious blend of flavors. The silky pudding, tangy lime caramel, and satisfying crunch of candied cashews create an unforgettable dessert experience.

Ingredients

  • 1/2 cup whole milk
  • 2 large eggs
  • 1/3 cup cornstarch
  • 1 quart half-and-half
  • 1 cup sugar
  • 1/4 cup dried Thai tea mix*
  • 1/2 teaspoon kosher salt
  • Lime Caramel
  • Candied Cashews
  • Lime Whipped Cream

Adviced equipments

– Stand mixer
– Heavy cream whisk or stand whisk
– Saucepan
– Non-stick saucepot or skillet
– Chef’s knife and cutting board
– Baking pan or ramekin(s)
– Electric mixer with beaters attachment
– Measuring cups and spoons
– Fine mesh sieve

History of the recipe

The fusion of Thai flavors into a dessert format has roots in both traditional Thai culinary practices and modern innovation. The marriage of creamy puddings with rich teas is an evolution that reflects the adaptability and boldness of Asian cuisines, finding new expressions through time.

Fun facts about this recipe

Did you know? The dried Thai tea mix used in this pudding is an essential ingredient for achieving the signature taste. It’s a blend of various teas and spices, often including black tea leaves, star anise, and crushed cloves. Its unique flavor profile has become synonymous with Thai dessert innovations.

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Thai Tea Pudding with Lime Caramel and Candied Cashews

Thai Tea Pudding with Lime Caramel and Candied Cashews

amanda

Equipment

  • - Stand mixer

  • - Heavy cream whisk or stand whisk

  • - Saucepan

  • - Non-stick saucepot or skillet

  • - Chef's knife and cutting board

  • - Baking pan or ramekin(s)

  • - Electric mixer with beaters attachment

  • - Measuring cups and spoons

  • - Fine mesh sieve

Ingredients

  • 1/2 cup whole milk

  • 2 large eggs

  • 1/3 cup cornstarch

  • 1 quart half-and-half

  • 1 cup sugar

  • 1/4 cup dried Thai tea mix*

  • 1/2 teaspoon kosher salt

  • Lime Caramel

  • Candied Cashews

  • Lime Whipped Cream

Instructions

1

Instruction 1

Whisk the milk, eggs, and cornstarch together in a medium mixing bowl.
2

Instruction 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.
3

Instruction 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.
4

Instruction 4

Serve topped with the lime caramel, candied cashews, and lime whipped cream.
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