Chai Pudding with Cranberry Cookie Crumble Topping
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing bowl
- 1 Baking sheet
- 1 Parchment paper
- 4 Serving glasses or bowls
Ingredients
- 2 cup milk
- 1/4 cup sugar
- 2 tablespoon chai tea leaves
- 3 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup cookie crumbs
- 2 tablespoon butter melted
Instructions
- In a medium saucepan, heat the milk and chai tea leaves over medium heat until just simmering.
- In a mixing bowl, whisk together sugar, cornstarch, and salt.
- Gradually add the sugar mixture to the hot milk, whisking constantly until the mixture thickens.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into serving glasses or bowls and let cool to room temperature.
- In a small bowl, mix together cookie crumbs, dried cranberries, and melted butter.
- Spread the cookie mixture onto a baking sheet lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 10 minutes, then let cool.
- Once the pudding has set, top with the cranberry cookie crumble.
- Chill the assembled dessert in the refrigerator for at least 2 hours before serving.
Notes
For best results, use a high-quality chai tea blend to ensure rich flavor in the pudding, and select a sturdy, flavorful cookie for the crumble to complement the creamy texture of the pudding. Adjust sugar to taste if you prefer a sweeter or milder dessert.
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