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Thai Tea Pudding with Lime Caramel and Candied Cashews

['1/2 cup whole milk', '2 large eggs', '1/3 cup cornstarch', '1 quart half-and-half', '1 cup sugar', '1/4 cup dried Thai tea mix*', '1/2 teaspoon kosher salt', 'Lime Caramel', 'Candied Cashews', 'Lime Whipped Cream']

Whisk the milk, eggs, and cornstarch together in a medium mixing bowl.
Combine the half-and-half, sugar, Thai tea mix, and salt in a medium saucepan, and bring to a boil over medium-high heat, 5 to 6 minutes. Pour the mixture through a fine-mesh strainer into a bowl, and then slowly whisk it into the egg mixture until well incorporated.
Wash the saucepan and then return it to the stove. Pour the tea-egg mixture back into the pan and cook over medium-low heat, whisking constantly and scraping the sides and bottom of the pan so that the ingredients don't stick and burn, until the mixture is noticeably thicker, 5 minutes. Remove the pan from the heat and pour the pudding into 6 dessert cups. Chill in the refrigerator for at least 2 hours before serving.
Serve topped with the lime caramel, candied cashews, and lime whipped cream.

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