Quench your thirst with the most flavorful drink !! Treat yourself with the Rich Creamy and Refreshing flavors of Thai Iced Tea ..

Thai Iced Tea

 

Ingredients	Quantity
Black Assam tea powder or leaves	3 Tablespoon
Sugar	6 Tablespoon
Water	3 cups
Green Cardamom pods	4
Clove	4
Star anise whole	1
Vanilla extract	1 teaspoon
Star anise powder Sweetened condensed milk Half and half/ Evaporated milk/whole milk	½ teaspoon 2 tablespoon 2cups

Method :

Thai Tea Mix directions

• Bring water to a boil in a medium-sized pot.

• Once the water has boiled, reduce it to a simmer. Add the tea leaves or powder and spices, making sure that they are fully submerged in the water.

• Allow to steep for 5 minutes. Then strain the tea  and add in the star anise powder, vanilla extract, sugar, and sweetened condensed milk

• Stir the mixture until the sugar dissolves, and then allow it to cool to room temperature and then place it in the refrigerator to chill.

Assembly directions

• Fill the Glass with ice

• Fill glass with about 3/4 full of the Thai tea mix. Then top off remainder of glass with half and half or   evaporated milk.

• Stir and enjoy the summer with this fabulous iced tea!!

• Serves 4

   GOOD HEALTHY REASONS TO TRY THIS RECIPE

• Thai iced tea is rich in spices(star anise,clove,cardamom) which have antioxidant,anti inflammatory and detoxifying properties.
• You can make the Thai tea mix (without adding condensed milk)and refrigerate for 2days and serve in no time with ice and milk.
• Ignore the cola and go for this creamy refresher !!

Enjoy!!!!! 

Creamy custard with soft caramel on top... Call it Crème caramel, flan, or caramel custard its all yours :)

Crème Caramel

Ingredients	Quantity
For the Crème Whole Milk or low fat milk	2 cups
Eggs	2 whole
Vanilla Essence/ Extract	4 teaspoons
Sugar	1 ½ cup
For Caramel
Sugar Water	1 cup 2 tablespoon

Method

For the Caramel

• In a nonstick sauce pan over low to little medium flame, combine the sugar and the water, cook stirring it constantly.(I prefer keeping the flame to low medium since it helps to control the caramelizing process or its really easy to burn)

• Now pour this hot caramel into the desired baking pan or ramekins and spread evenly  (I prefer ramekins so that the serving size is even for all: P and servings is easy with a flip)

For the Crème

• Heat the milk in a pan on a low flame, bring the milk to boil and then add 2 teaspoon of vanilla extract.

• Pour the milk into a shallow vessel and let it cool in the fridge for 25 minutes.

• In a mixing bowl crack two eggs add sugar and 2 teaspoon vanilla extract and whisk well.

• After the milk cools, pour the milk to the egg mixture, whisk again and strain to smoothen the mixture and pour the above liquid into the caramelized cake pan or ramekins.

• Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins or cake pan.

• Oven: Bake just until the crème caramel is set, but still trembling in the center, approximately 40 to 45 minutes at 325 F or

•  Pressure cooker: Place some water in a pressure cooker; now place a steady plate in the cooker and over this place the pudding to be steamed. The plate should be above the water, not touching it. Seal the pressure cooker and cook without the pressure for about 20 minutes.

• Remove the ramekins or cake pan and refrigerate for at least 2 hours or up to 3 days.

• To serve just flip over the cake pan or the ramekins upside down on a serving plate and serve!!!

• Makes 2 serving

GOOD HEALTHY REASONS TO TRY THIS RECIPE

• When used low fat milk instead of whole milk and sugar free instead of sugar (for making the crème ) it’s an absolute guilt free dessert!!

• To make this recipe more creamy and rich you can substitute half cup of milk with fresh cream. YUM!!

Enjoy!!!!!