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1
Add ginger to milk in small sauce pan. Bruise ginger with a wooden spoon.
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2
Heat milk over medium heat while stirring until steamy and just starting to bubble. Remove from heat.
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3
In another bowl whisk together egg yolks and sugar.
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4
Very slowly add a stream of hot milk into yolk/sugar mixture. Add about 1/3 of milk.
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5
Add back the egg mixture to the milk left in the sauce pan and whisk vigorously over medium heat until mixture starts to thicken, about 3-5 minutes. The vigorous whisking introduces the froth.
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6
Remove from heat when slightly thickened and frothy.
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7
Slice pudding and serve with ginger creme.
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8
Pour milk into saucepan over medium heat.
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9
Crush cardamom pods, peppercorns, and cloves. I used the bottom of a heavy metal measuring cup. Add to milk. Add tea bag (w/o string) to pot.
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10
Heat milk while stirring until it barely boils. Turn off heat and let milk steep, stirring occasionally to prevent skin from forming.
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11
Butter 2 quart baking dish. (Mine says 1.6 L, actually).
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12
Butter each slice of bread and layer in pan with butter side up, sprinkling almonds in amongst the slices. Set aside.
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13
In a medium bowl, whisk together eggs, sugar, and cream. Pour cooled infused milk mixture into egg mixture through a strainer while whisking.
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14
Pour over bread mixture. Press bread down to make sure it soaks up chai mixture. Do this a few times.
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15
Sprinkle more almonds on top. Also sprinkle the top generously with brown sugar.
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16
Put into 375 degree oven in large pan. Add boiling water to pan about 1/4 to 1/3 of the way up.
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17
Bake for 45 minutes. The top should be crusty and golden, the middle should be slightly firm.
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18
Carefully remove from oven and let cool while you make the creme.
