Chai-spiced Molasses Custard

Name: Chai-spiced Molasses Custard
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black peppercorns; 59 milliliters whole, unrefined cane sugar; 1 Tbsp heaping tablespoon cardamom pods (crushed); 1 cinnamon stick; 6 servings butter or coconut oil (for greasing the ramekins); 1 teaspoon dried ginger; 6 larges eggs (loosely beaten); 59 milliliters blackstrap molasses; 1 teaspoon rose petals; 1 pinch pinch kala namak black sea salt (or other unrefined sea salt); 2 star anise pods; 591 milliliters whole milk

If 96 cents per serving falls in your budget, Chai-spiced Molasses Custard might be Head to the store and pick up milk, rose petals, cardamom pods, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Preheat the oven to 300 F, and grease 4 (6-oz) or 6 (4-oz) ramekins with butter or coconut oil.

Ingredients you will need

Coconut Oil

Butter

Equipment you will use

Ramekin

Oven

Whisk milk and molasses together in a sauce pan, then stir in cardamom, star anise, cinnamon, rose petals, ginger, cloves and black peppercorns. Warm the milk over medium heat until it begins to boil, then immediately reduce the heat to medium-low and allow the spices to steep in the milk for 20 minutes. Strain through a fine mesh sieve.Gently whisk the spiced milk into the beaten eggs, then whisk in salt and cane sugar.

Ingredients you will need

Black Peppercorns