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Daybreak Delights: Vanilla-Chai Tea Custard Pie

Chef David Bondarchuck from Scratch Catering Services shows us how to make Vanilla-Chai Tea Custard Pie.

Vanilla-Chai Tea Custard Pie

What you Need

1 pie crust Scratch-made or store bought- Blind baked for 20 minutes until set but not browned

8 Whole Green Cardamon Pods (Pinch to break each one)

3 Cloves

4 Black Peppercorns

2 Large Cinnamon Sticks (4 inches)

2-inch strip of Fresh Ginger, peeled

1 Vanilla Bean, Split and Seeds scraped

3 Cups Whole Milk

1 Cup granulated Sugar

2 Black Tea Bags

6 Egg Yolks


What to Do

Place prepared Spices in a deep sauce pan or skillets, heat on medium-high heat and toast, add ginger, scraped vanilla bean- (pod and seeds both) and whole milk, whisk to combine. Then Add sugar and Tea and bring to a low simmer.

In a separate bowl, whisk together the egg yolks.

Once the tea is simmering, place a strainer over a bowl and pour the tea spice mixture through the strainer. Add the hot tea mixture to the whipped egg yolks slowly as you mix, *HINT: you need to temper the eggs-adding the hot liquid all at once to the eggs will cook them. Continue adding the hot mixture to the eggs a little at a time until all is combined.

Pour the Pie filling mixture into the pie crust, and bake at 350 degrees for 60 minutes or until the pie is set.


*To Gild the Lilly-Try adding Super-fine Bakers Sugar to the top of the pie (Not the crust) in an even layer, and torch the top with a kitchen torch to brûlée the top.