Caramel Chai Flan/CARAMEL CHAI FLAN

Supplies

For Flan

  • 2 tsp powdered gelatin
  • 1 can sweetened condensed milk
  • 2 cups heavy cream
  • ½ cup evaporated milk
  • 1 cup brewed tea
  • ¼ cup water

For Caramel

  • 1 cup granulated sugar (200 g)
  • 1 cup water (240 ml)
  • 1 tsp corn syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt

Steps

For Flan

  1. 1. Mix gelatin and water in a small bowl. Let the mixture rest for 5 – 7 minutes.
  2. 2. Mix sweetened condensed milk, heavy cream, tea and evaporated milk, in a
  3. medium saucepan. Bring to a boil over medium-low heat while constantly
  4. whisking.
  5. 3. Add the set gelatin and continue mixing until the gelatin is melted and there
  6. are no lumps, about 3 minutes. Then, reduce heat to low and let it simmer 1
  7. more minute, still whisking.
  8. 4. Remove pot from heat.
  9. 5. Pour the flan mixture into the tea glasses. Let the mixture cool at room
  10. temperature for 1 hour. Then place it in the refrigerator, loosely covered, and
  11. chill for at least 4 hours, preferably overnight.

For Caramel

  1. 1. In a small, sturdy pot, combine the sugar, 1/4 cup of water, and the corn
  2. syrup. Stir over low heat until dissolved.
  3. 2. Once the sugar has dissolved completely, turn the heat to medium, and let boil
  4. for 2 to 3 minutes; stir vigorously as the caramel continues to cook and the
  5. mixture is light amber.
  6. 3. Remove the pot from heat. Carefully pour in the remaining 1/2 cup of water.
  7. Next, stir in the vanilla and salt; mix to incorporate.
  8. 4. Pour the caramel sauce into a glass jar and let it cool completely before use.
  9. 5. Once the flan has set in the refrigerator and the caramel sauce is cooled, pour
  10. the caramel sauce over the flan.
  11. 6. To unmold, carefully run a knife around the edges and invert onto a large,
  12. rimmed serving platter.
  13. 7. Slice the flan and serve with the caramel sauce.