Marsala Chai Macarons - Spiced Shells with Tea Infused Custard Filling by Cassandra Chee

1. Heat up 100ml milk but not boiled
2. Infused 8 tbsp of tea leaves with 100ml hot milk for 15 mins
3. Add 4 egg yolks & 3 tbsp sugar
4. Mix consistently over a small fire until custard thickens
5. Mix in 200gm unsalted butter to COOLED custard.

And its ready to pipe onto the shells.

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