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