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A Pudding Made with Sweet Tea? Bring It On!

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If you love sweet tea or a chai latte from Starbucks, then you’ll flip for this pudding recipe from, which combines the flavors of tea, cream and sugar into one rich confection. The dish was originally Portuguese, Pudim de Cha, and goes together quickly, though you will have to watch it closely once the baking time gets close. You don’t want to overcook these.

(Pudim de cha)

Portuguese Tea Pudding (Pudim de Cha)

I tried coconut palm sugar in this recipe instead of granulated sugar, and it worked well because the pudding wasn’t too sweet. If you want it really sweet, then up the sugar to your taste. Since the garden is loaded with fresh mint this time of year, I added a sprig to it as well when I served it.

Portuguese Tea Pudding (Pudim de Cha)

1 cup sugar
4 eggs
8 egg yolks
2 cups very strong tea
1 cup heavy cream
Mint sprigs, for garnish

Preheat oven to 350 degrees.

Whisk together the sugar, eggs, and egg yolks just enough to blend. Stir in the tea and cream and strain through a fine sieve. Pour into buttered custard cups or ramekins and place in a baking pan containing at least 1 inch of water.

Bake until a toothpick inserted halfway between the edge and the center of the pudding comes out clean, about 45 minutes. (Editor’s note: The original recipe suggested 8 ramekins, which were probably the 4-ounce size. The ones I have hold 6 ounces, so I only needed 6. I also needed to add a little time, about 5 minutes, to the cooking process as a result.)

Cool to room temperature before chilling thoroughly. Garnish with a mint sprig and serve.

Makes 6-8 servings.

Adapted from



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