Jasmine Tea-Infused Custard

Serves 4

Jasmine tea, with its delicate floral scent, is perfect for a dessert. Shaved unsweetened chocolate on top adds just the right bitter note.

  • 3 ½ cups whole milk
  • 4 teaspoons jasmine tea leaves
  • 8 egg yolks
  • ⅔ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 1 teaspoon vanilla

In a medium saucepan, combine milk and tea leaves. Place over medium heat and bring just to a simmer. Turn off heat, cover, and let steep for 10 minutes. Meanwhile, whisk together egg yolks, cornstarch, and salt in a medium mixing bowl. Holding a strainer over the egg mixture, pour in about ½ cup of the milk. Whisk to combine and temper the eggs. Strain the rest of the milk into the yolk mixture and whisk. Rinse out the saucepan and return the milk mixture to it. Place over medium-low heat and stir continuously with a wooden spoon until mixture thickens and reaches 170°. Stir in butter and vanilla. Spoon into six 6-ounce custard cups, cover with waxed paper, and chill.