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

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Ingredients Method

Ingredients
  

Caramel
  • 1 cup Sugar
  • 1/4 cup Water
Chai
  • 200 ml Water
  • 5 – 7 crushed Cardamoms
  • 1 tbsp grated Ginger
  • 3 tbsps loose Indian tea
  • 200 ml Milk
Custard
  • 300 ml Evaporated Milk
  • Steeped & strained Chai
  • 300 ml Condensed Milk
  • 5 Eggs

Method
 

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