Crème caramel is a classic French dessert that consists of a smooth, creamy custard with a layer of soft caramel on top. Also known as flan or caramel custard, it’s a popular and elegant dessert enjoyed in many countries around the world. The dessert is typically baked and then inverted when served, allowing the caramel to flow over the custard, creating a sweet and slightly bitter sauce. A traditional masala Chai ( or tea) is prepared with Cardamom & Ginger and added to Condensed, Evaporated milk & Eggs and blended. It’s poured into a mold over prepared Caramel and baked. It’s chilled overnight and then un molded.

Chai Caramel Custard

5 from 2 votes



  • 1 cup Sugar
  • 1/4 cup Water


  • 200 ml Water
  • 5 – 7 crushed Cardamoms
  • 1 tbsp grated Ginger
  • 3 tbsps loose Indian tea
  • 200 ml Milk


  • 300 ml Evaporated Milk
  • Steeped & strained Chai
  • 300 ml Condensed Milk
  • 5 Eggs


  • Heat the Sugar & Water together and stir at intervals for 5 – 7 mins till it turns a deep golden brown
  • Remove and swirl to coat the pan
  • Prepare the Tea by first boiling water add in the Cardamoms, Ginger & loose Tea
  • Add the Milk and boil again
  • Turn off the heat, allow to cool and strain
  • In a food processor, add the Evaporated Milk, the Chai, the Condensed Milk and the Eggs
  • Process this all together
  • Cook the caramel in a water bath ie place the pan in a bigger dish and pour in boiling hot water
  • Gently pour in the Custard over the Caramel
  • Cook this for an hour
  • Cool and then chill in the fridge overnight
  • To unmold, dip the caramel pan in hot water again and additionally use a knife to gently free the edges