Chai Flan

Chai Flan Recipe: A Delicious Twist on a Classic Dessert
Chai Flan is a delectable dessert that combines the creamy texture of flan with the warm, spicy flavors of chai tea. This dessert is perfect for any occasion and is sure to impress your guests. In this recipe, we will show you how to make Chai Flan from scratch, with detailed composition of ingredients by serving, cooking tips, and a description of the cooking process, appearance, and taste of the dish.
Ingredients (serves 6):

For the Flan:

- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- Pinch of salt

For the Caramel:

- 1 cup granulated sugar
- 1/4 cup water

Cooking Tips:

- Use a fine-mesh strainer to strain the custard mixture before pouring it into the ramekins. This will help remove any lumps or air bubbles and ensure a smooth texture.
- To prevent the caramel from crystallizing, avoid stirring it once it starts to boil. Instead, swirl the pan gently to distribute the heat evenly.
- When baking the flan, make sure to place the ramekins in a water bath to prevent them from cracking or curdling.

Instructions:

1. Preheat the oven to 325°F (160°C). Place six 6-ounce ramekins in a large baking dish.
2. In a medium saucepan, combine the heavy cream, whole milk, sugar, cinnamon, ginger, cardamom, cloves, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. In a large bowl, whisk together the eggs, egg yolks, and vanilla extract. Slowly pour the hot milk mixture into the egg mixture, whisking constantly, until well combined.
4. Strain the custard mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout.
5. To make the caramel, combine the sugar and water in a small saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar has dissolved and the mixture turns a deep amber color.
6. Working quickly, pour the caramel into the bottom of each ramekin, swirling to coat the bottom evenly.
7. Pour the custard mixture into the ramekins, filling them almost to the top.
8. Carefully pour hot water into the baking dish, filling it about halfway up the sides of the ramekins.
9. Bake the flans for 45-50 minutes, or until set but still slightly jiggly in the center.
10. Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
11. To serve, run a knife around the edge of each ramekin to loosen the flan. Invert onto a plate and serve chilled.
Appearance and Taste:
Chai Flan is a beautiful dessert with a rich, creamy texture and a warm, spicy flavor. The caramel adds a sweet, slightly bitter note that complements the spices perfectly. The flan is smooth and silky, with a delicate custard that melts in your mouth. The warm spices give it a cozy, comforting flavor that is perfect for fall and winter.
Type of Dish: Dessert
Main Ingredients: Heavy cream, eggs, sugar