I like tea, particularly Asian type teas (green tea, jasmine tea etc.) but I am not so much of a Western tea fan. Tea and fresh milk are a few of the staple foods in our household and I decided to make this.
When the pudding is just set, it has a soft pudding texture, however firms up (but is still soft) when in the fridge longer.
Hopefully summer doesn't come as soon!
紅茶牛乳プリン ～ milk tea pudding
adapted from this Japanese recipe
makes 4 small servings
- 1 Tb gelatin powder
- 3 Tb hot water
- 2 tea bags
(I used 4 Lipton black tea bags for a darker colour and more intense flavour)
- 400 mL milk
- 4 Tb sugar
- whipped cream to serve
method:1. Dissolve the gelatin powder in 3 Tb of hot water. Make sure all the gelatin is dissolved and there are no lumps. Leave to set.
2. Remove all tags from the tea bags and place them in a small saucepan with the milk.
3. Heat milk and sugar on the lowest heat, until milk is hot but not boiling. Stir and remove tea bags.