Postpartum Recipe | Chai Custard

N O U R I S H • This is not only a delicious dessert, but all of the ingredients in this recipe—even the unrefined sugar called jaggery—are traditionally encouraged in Ayurveda for new mothers.


  • 1 cup whole milk
  • 1 cup half-and-half (made up of 1/2 cup milk, 1/2 cup thickened cream)
  • 2 tablespoons Assam tea
  • 1 tablespoon green cardamom pods
  • 2 teaspoons powdered ginger
  • 1 ceylon cinnamon stick
  • 1 teaspoon fennel seeds
  • ½ teaspoon black peppercorns
  • 3 star anise pods
  • 4 eggs
  • ⅓ cup jaggery


1. Pour the milk and half-and-half into a medium saucepan over medium-high heat until it begins to steam and tiny bubbles appear at the sides of the pan, about 80 celsius. Turn down the heat to medium-low and stir in the tea and spices. Allow the tea and spices to steep in the hot milk for 20 minutes.

2. Heat the oven to 160 celsius, and fill a baking dish half-way with hot water. Place the baking dish in the oven.

3. Break the eggs into a medium-sized mixing bowl, and add the jaggery. Whisk them together until the eggs look light and fluffy.

4. Strain the spiced-infused milk through a fine-mesh sieve and into a pitcher or mixing bowl with a spout.

5. Pour the milk into the egg and sugar mixture a little bit at a time, while whisking thoroughly, until you've added all the milk. Strain the mixture once more through a fine-mesh sieve, and pour it into ramekins.

6. Place the filled ramekins into the baking dish in the oven, and bake the custards for about 30 minutes, or until their centers wobble ever so gently when you jostle them.

7. Allow the custards to cool to room temperature, and then top with whipped cream. Alternatively, you can store the custards in the fridge up to one day before serving.


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