Ingredients
-
3 1/2
-
1
-
1
-
1
-
1/2
-
8
-
1
-
1/4
-
3
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
In Large Saucepan, Combine Water, Cloves, Cardamom, Star Anise and Ginger. Bring to a Boil. Add Tea Bags; Remove from Heat. Let Steep 10 Minutes. Remove Tea Bags (do not Squeeze). |
|
2
Done
|
in Large Bowl, Combine 1/4 Cup of the Sweetened Condensed Milk and Cornstarch; Whisk Until Well Blended. Stir in Remaining Sweetened Condensed Milk. With Fine Strainer, Strain Hot Tea Mixture Into Milk Mixture; Stir to Mix. Discard Spices. Return Tea Mixture to Same Saucepan. Cook Over Medium Heat, Stirring, Until Mixture Comes to a Boil. Boil 1 to 2 Minutes or Until Slightly Thickened. |
|
3
Done
|
Beat Egg Yolks in Medium Bowl. Slowly Whisk Hot Pudding Into Yolks. Return Mixture to Saucepan. Bring to a Boil Over Medium Heat. Boil 30 to 60 Seconds, Stirring Gently. |
|
4
Done
|
Spoon Into 6 (10-Oz.) Individual Serving Dishes. Cover; Refrigerate 1 to 2 Hours. Garnish With Almonds. Store in Refrigerator. |
|
5
Done
|
Tip *to Toast Almonds, Heat Oven to 350f Spread Almonds on Baking Sheet; Bake 5 to 7 Minutes or Until Golden Brown. |
