Chai Tea Custard

Infuse the Milk: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer (small bubbles forming around the edges). Remove from heat. Add the chai tea bag and allow it to steep for 2-3 minutes, infusing the milk with its fragrant spices. Remove and discard the tea bag. (Total time: 5 minutes)

Prepare the Egg Mixture: In a separate medium-sized bowl, whisk together the white sugar, whole eggs, egg yolks, and salt until the mixture is pale and slightly thickened. (Total time: 2 minutes)

Temper and Combine: Gradually pour about 1/3 of the hot chai-infused milk into the egg mixture, whisking constantly and vigorously to prevent the eggs from curdling. This process is called tempering. Once combined, pour the tempered egg mixture back into the saucepan with the remaining chai-infused milk. (Total time: 3 minutes)

Cook the Custard: Place the saucepan over medium-low heat. Cook, stirring frequently with a heat-resistant spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon. To test for doneness, dip the spoon into the custard, then run your finger across the back of the spoon. If a clear, well-defined line remains, the custard is ready. This should take approximately 8-12 minutes. Be careful not to overheat or boil the custard, as this will cause the eggs to curdle.

Finish and Chill: Remove the custard from the heat. Stir in the unsalted butter until it is completely melted and the custard is smooth and glossy. Pour the custard into individual serving dishes or ramekins. Cover each dish with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or preferably 2-3 hours, to allow the custard to set completely. (Total time: 1 hour+)