This wonderful baking with tea recipe is brought to you from the test kitchens of guest blogger Rachel Kahn of Loveself Gluten Free Wellness as part of a baking series hosted at the Verdant Tea Tasting Room & Tea Bar.  Designed to be easy, delicious and accessible to all, these recipes make it easy to bake with tea even for those avoiding gluten or cutting back on excess sugar.

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This two part recipe uses our Laoshan Black tea for a sweetly spiced custard dessert. Together, this sweet treat is a great fit for any season, sugar-free and naturally gluten free.  For a truly decadent experience, pair with hot cup of chai!


Custard Ingredients:

1 cup coconut milk infused with Laoshan Black tea
1/2 cup honey
1 tablespoon vanilla
5 eggs
1 tablespoon cocoa
¼ teaspoon sea salt
½ teaspoon ground clove
½ teaspoon sweet curry powder

First, infuse the Laoshan Black into your coconut milk.  Use 1 tablespoon of tea (5 g) to 1 cup milk. Warm to a light simmer on the stovetop. Remove from heat and allow the tea to steep for at least 30 minutes.

Once your coconut milk is ready, combine the coconut milk, honey, and vanilla in a mixing bowl.  Slowly beat in the eggs and coconut milk.  Then, add in the rest of the remaining ingredients.

Pour the liquid batter into greased 4 inch ramekins.   Set ramekins in a pan with ½ inch deep water bath.  Bake at 350 degrees for 45- 50 minutes or until the top is set.

Top with fresh raspberries and melted chocolate as desired

Makes approximately 12- 4 inch ramekin cups.  Serve immediately and enjoy!

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