Honey Chai Pudding

YIELD: Makes 4 servings

INGREDIENTS

2 1/2 cups

-

milk

1/2 tsp.

-

cinnamon powder

1 T

-

ginger

,

chopped

1/2 tsp.

-

cardamom powder

1/4 tsp.

-

salt

,

kosher

1 tsp.

-

vanilla bean paste

1/4 cup

-

honey

1 each

-

tea bags

1/4 cup

-

corn starch

4 each

-

egg yolks

1 T

-

butter

2 T

-

white rum

,

(optional)

DIRECTIONS

Place a fine-mesh sieve over a medium bowl; set aside.

In a sauce pan over medium heat, mix together milk, cinnamon, ginger, cardamom, salt, vanilla bean paste, honey and tea bags. Bring to gentle boil. Once the milk becomes a beige color, turn off heat and pour mixture through the sieve into the bowl and let cool.

Once mixture is cool, pour into a sauce pot and whisk in corn starch, taking care to dissolve corn starch completely. Whisk in egg yolks one at a time. Whisking constantly, cook over medium heat until the mixture begins to thicken slightly.

Reduce heat to low, still whisking, cook for 1 minute.

Remove from heat. Stir in butter and white rum.

Serve warm divided into 4 portions or chill for at least 3 hours.

Before serving, whisk pudding until smooth.