tag:blogger.com,1999:blog-1793001354141291832.post7673884244746089022..comments2024-02-12T01:03:55.975-06:00Comments on The Skinny Gourmet: Meringue with Brandied Peaches and Chai Tea Custard SauceUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1793001354141291832.post-80158781574125359422009-04-19T06:07:00.000-05:002009-04-19T06:07:00.000-05:00by the way, I call this sauce custard because the ...by the way, I call this sauce custard because the ingredients have a classic custard base, but the flavors are much more concentrated because it is used in this recipe as an accent sauce. I would probably cut back on the spices a bit if you were intending to consume it in larger quantities as a stand-alone dessert.Erinhttps://www.blogger.com/profile/11536605275696098588noreply@blogger.comtag:blogger.com,1999:blog-1793001354141291832.post-87557392147119755062009-04-19T06:06:00.000-05:002009-04-19T06:06:00.000-05:00interesting question rebecca. the answer is that I...interesting question rebecca. the answer is that I am not entirely sure because I haven't tried. Also I lack experience with jarring, but I presume you want to actually can it to make it shelf stable? But I think the eggs would present an issue there as well. What about presenting it as a homemade mix? you could combo everything but the milk and eggs and then have them add milk, eggs and water (Erinhttps://www.blogger.com/profile/11536605275696098588noreply@blogger.comtag:blogger.com,1999:blog-1793001354141291832.post-87499750414993005802009-04-18T20:07:00.000-05:002009-04-18T20:07:00.000-05:00I was wondering if there is a way to make the chai...I was wondering if there is a way to make the chai tea custard without using milk (preferably a substitute) because I would like to jar some and give it as a gift. I hope you don't mind, and thanks in advance (I will give credit that its your recipe)!Rebecca x_xamethystx_x@hotmail.comnoreply@blogger.com