Chai Chocolate Custard with Ginger Cream Recipe

Name: Chai Chocolate Custard with Ginger Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole clove; 4 green cardamon; 1 stick cinnamon; 1/2 -ounce dry whole ginger; 3 pieces black pepper; 16 ounces heavy cream; 10 ounces milk; 3 ounces sugar; 7 1/2 ounces semi-sweet chocolate; 1/2 -ounce darjeeling tea; 7 egg yolks; 6 ounces heavy cream; 3 ounces milk; 1 1/2 ounces sugar; 3/4 tablespoon whole dried ground ginger; 1 sheet gelatin; Pinch of Salt

Servings: persons

4 whole clove
4 green cardamon
1 stick cinnamon
1/2 -ounce dry whole ginger
3 pieces black pepper
16 ounces heavy cream
10 ounces milk
3 ounces sugar
7 1/2 ounces semi-sweet chocolate
1/2 -ounce darjeeling tea
7 egg yolks
6 ounces heavy cream
3 ounces milk
1 1/2 ounces sugar
3/4 tablespoon whole dried ground ginger
1 sheet gelatin
Pinch of Salt

1
Preheat the oven to 300 degrees.
2
Combine all spices and place in a mortar.
3
Using the pestle, crush them.
4
Set aside.
5
In a medium sauce pot, combine the heavy cream, milk, and sugar.
6
Bring to a scald.
7
Pull from heat.
8
Add the crushed spices and allow to infuse for about 10 minutes.
9
Add the chopped chocolate.
10
Stir until the chocolate has melted and the mixture is smooth.
11
At this time mixture should be heated slightly, the tea added and infused for 10 minutes.
12
After the infusing process, add a small amount of warm mixture the yolks and temper.
13
Add entire yolk mixture back to the custard, stir.
14
At this point the entire mixture should be passed through a chinois.
15
Pour custard base into desired oven proof dishes.
16
Fill aboout 2/3 full allowin room for the ginger cream.
17
Bake in a water bath just until set.
18
Allow the custard to sit at room temperature to cool for about 30 minutes.
19
Chill.
20
Combine heavy cream, milk, and sugar.
21
Bring to a scald.
22
Pull from the flame.
23
Add ground ginger and allow to infuse for about 15 minutes.
24
In the meantime, presoak a gelatin leaf in cool water.
25
Pass milk mixture through a chinois.
26
Add gelatin and stir until dissolved.
27
Cool mixture in ice bath while stirring.
28
Just before it sets, pour ginger cream over the top of the baked chocolate custard.
29
The top should be smooth and just the white should be showing.
30
Chill and allow the ginger cream to set.

1363

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 whole clove, 4 green cardamon, 1 stick cinnamon, 1/2 -ounce dry whole ginger, and more.

Yes, Chai Chocolate Custard with Ginger Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chai Chocolate Custard with Ginger Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions