YIELD: Makes 4 servings
2 1/2 cups – milk
1/2 tsp. – cinnamon powder
1 T – ginger, chopped
1/2 tsp. – cardamom powder
1/4 tsp. – salt, kosher
1 tsp. – vanilla bean paste
1/4 cup – honey
1 each -tea bags
1/4 cup – corn starch
4 each – egg yolks
1 T – butter
2 T – white rum, (optional)
Place a fine-mesh sieve over a medium bowl; set aside.
In a sauce pan over medium heat, mix together milk, cinnamon, ginger, cardamom, salt, vanilla bean paste, honey and tea bags. Bring to gentle boil. Once the milk becomes a beige color, turn off heat and pour mixture through the sieve into the bowl and let cool.
Once mixture is cool, pour into a sauce pot and whisk in corn starch, taking care to dissolve corn starch completely. Whisk in egg yolks one at a time. Whisking constantly, cook over medium heat until the mixture begins to thicken slightly.
Reduce heat to low, still whisking, cook for 1 minute.
Remove from heat. Stir in butter and white rum.
Serve warm divided into 4 portions or chill for at least 3 hours.
Before serving, whisk pudding until smooth.