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)
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.