Chai Flan

“This Chai Flan is one of my favorite versions of flan because it connects ancient cultures. I am able to make the recipes I grew up making with my mom in our Mexican kitchen while being raised in America and now using my new found love for tea and the different cultures it has introduced me to, such as India.”

—Susana Mojica

Ingredients:

FLAN:
5 Cage Free Vegetarian fed eggs
3 cups of organic whole milk (Organic Valley works very well)
1/2 cup of sugar
6 tablespoons of Rishi Organic Masala Chai, dry

CARAMEL:
Enough sugar to cover a deep skillet, about 2 cups

Making the Caramel:

Pour an even layer of sugar into a deep skillet.  Cook over low heat. As soon as sugar starts liquefying around the outer edges, gently bring towards the middle with a heat- withstanding spatula.  Monitor closely to avoid burning.  Do not over stir.

Once sugar has liquefied into caramel, immediately coat the entire baking dish or ramekins evenly.

Making the Flan:

Combine milk and dry chai and bring to a boil.  Reduce temperature to a simmer. After ten minutes, add 1/2cup of sugar, then simmer an additional five minutes.  Strain tealeaves and spices, reserving two cups of brewed chai.

Beat eggs, adding one at a time. 

Slowly add brewed chai to the beaten eggs and mix well. 

Pour mixture into caramel coated dish or ramekins. 

Place baking dish or ramekins into a larger pan.  Add water to fill halfway up sides of outer pan. 

Bake at 350 degrees Fahrenheit for 50 minutes. 

Let cool and place in refrigerator for 4 hours.  Once set, flip onto a plate and enjoy!