Thai Tea Pudding

Instructions

1. Steep the tea
   In a medium saucepan, bring milk and heavy cream to a simmer over medium heat. Remove from heat, add tea bags or loose tea leaves, cover, and let steep for 10 minutes. Strain the mixture to remove tea leaves, returning the infused liquid to the saucepan.
2. Prepare the base mixture
   Add sugar, condensed milk, and salt to the tea-infused milk mixture. Heat over medium-low heat, stirring occasionally until sugar is completely dissolved, but do not let it boil.
3. Create the thickening mixture
   In a medium bowl, whisk together egg yolks and cornstarch until smooth. Slowly add about 1 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
4. Cook the pudding
   Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the pudding thickens and begins to bubble, about 5-7 minutes. The pudding should coat the back of a spoon.
5. Finish the pudding
   Remove from heat and stir in vanilla extract and butter until fully incorporated and smooth. If any lumps form, strain the pudding through a fine-mesh sieve.
6. Cool and set
   Transfer the pudding to individual serving dishes or a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until completely chilled and set.
7. Serve
   Before serving, remove the plastic wrap. If desired, garnish with a dollop of whipped cream and a sprinkle of crushed pistachios for an authentic Thai-inspired presentation.