Thai Tea Pudding with Lime Caramel and Candied Cashews

Name: Thai Tea Pudding with Lime Caramel and Candied Cashews
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 6 servings Candied Cashews; 79 milliliters cornstarch; 2 larges eggs; 946 milliliters half-and-half; 1 teaspoons kosher salt; 6 servings Lime Caramel; 237 milliliters sugar; 6 servings Lime Whipped Cream; 118 milliliters whole milk; 59 milliliters dried Thai tea mix

Thai Tea Pudding with Lime Caramel and Candied Cashews might be just the Asian recipe you are searching for. This recipe serves 6. This dessert has 578 calories, 13g of protein, and 35g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up lime whipped cream, thai tea mix, half-and-half, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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

Ingredients you will need

Corn Starch

Egg

Milk

Equipment you will use

Mixing Bowl

Whisk

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.

Ingredients you will need

Sugar

Salt

Tea

Equipment you will use

Sauce Pan

Pour the mixture through a fine-mesh strainer into a bowl, and then slowly whisk it into the egg mixture until well incorporated.

Ingredients you will need

Egg

Equipment you will use

Sieve

Whisk

Bowl

Wash the saucepan and then return it to the stove.

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg

Tea

Equipment you will use

Whisk

Frying Pan

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.

Equipment you will use

Frying Pan

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

Ingredients you will need

Whipped Cream

Caramel

Cashews

Lime

*Thai tea mix: This is a prepackaged blend of black tea and spices found in Thai markets.

Ingredients you will need

Tea

Spices

Susan Feniger's taste for travel is reflected on the menu at Susan Feniger's Street (Hollywood) and the three Border Grill eateries (Los Angeles, Santa Monica, and Las Vegas) and Border Grill Truck and kiosk she co-owns with Mary Sue Milliken. A trailblazer on food TV with Food Network's Too Hot Tamales (1995–99), Feniger has more recently appeared on Season 2 of Top Chef Masters. Susan Feniger's Street Food, written with Kajsa Alger and Liz Lachman, is her sixth book.

Ingredients you will need

Hot Tamales

Equipment you will use

Grill

Equipment

Ingredients

Servings:

6servings

Candied Cashews 79milliliters

cornstarch 2larges

eggs 946milliliters

half-and-half 1teaspoons

kosher salt 6servings

Lime Caramel 237milliliters

sugar 6servings

Lime Whipped Cream 118milliliters

whole milk 59milliliters

dried Thai tea mix

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc Blend. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 12 dollars per bottle.