- 1 litre Fresh milk
- 250 ml Café Enrista Chai Latte Instant Tea (Mix 2 Sachets into 250 ml Hot water)
- 2 tbsp. Butter
- 4 tbsp. Flour
- 2 tbsp. Cornflour (Maizena)
- 125 ml Sugar
- 4 Eggs
- 2 Whole Cinnamon sticks
- 1 tbsp. Vanilla Essence
- Ground Cinnamon
- 1 pre-baked Puff Pastry Case or Crushed biscuits mixed with melted butter and pressed into a greased tart dish.
Bring the Milk, Butter, Chai Latte Tea, Vanilla and Cinnamon sticks to a boil and turn off the heat.
Whisk together the Eggs and Sugar until pale and creamy. Then add the Flour and Cornflour. Remove Cinnamon sticks from the Milk. Add to the Egg mixture and pour into a saucepan.
Cook over low heat and keep stirring until it thickens (about 10 minutes). To remove lumps, use a stick blender or balloon whisk.
Pour the cooked mixture into the pastry base. You may now lick the bowl! :)
Dust with ground cinnamon and refrigerate for 2 hours before serving with a cup of Café Enrista Chai Latte Tea.
Thanks to Jeanette Ras for the recipe.