1. Preheat the oven to 300 F, and grease 4 (6-oz) or 6 (4-oz) ramekins withbutter or coconut oil.
2. Whisk milk and molasses together in a sauce pan, then stir in cardamom,star anise, cinnamon, rose petals, ginger, cloves and black peppercorns.Warm the milk over medium heat until it begins to boil, then immediatelyreduce the heat to medium-low and allow the spices to steep in the milk for20 minutes. Strain through a fine mesh sieve.
3. Gently whisk the spiced milk into the beaten eggs, then whisk in salt andcane sugar. Pour the custard mix into prepared ramekins, and gently placethe ramekins in a large baking dish. Pour water into the baking dish so thatit reaches half-way up the sides of the ramekins.
4. Transfer the baking dish to the oven and bake for 30 to 45 minutes, oruntil the custards set.
Author Note: Prep: 20 minsCook: 45 minsReady In: 1 hr 5 minsSweet and headywith the warm spice of ginger, cloves, cinnamon, star anise and rose, thischai custard offers a lovely finish to a meal on cold autumn and winterevenings. You can purchase whole, organic spices online here. Kala namakblack salt is a sulfurous finishing salt popular in Indian cooking. You canfind it online here or substitute any sea salt you have on hand.
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: -1 Servings|
|Calories from Fat: 0 (NaN%)|
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|Polyunsanturated Fat 0g|
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|Sugars, other 0g|
|Protein 0g||0 %|
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