Ingredients
(Makes 6 ramekins)
Caramel Layer
¾ cup sugar
3 tbsp water
Golden Chai Custard
• 1½ cups whole milk or half milk + half cream (for richer texture)
• ½ cup Golden Chai concentrate
• 4 eggs
• 2 egg yolks
• ¼ cup sugar (optional — reduce or omit if you want lighter sweetness)
• 1 Pinch salt
• ½ tsp vanilla extract (optional)
Instructions
1. Preheat oven to 325°F (165°C).
2. In a small saucepan, heat sugar and water over medium heat without stirring until it turns deep amber.
3. Immediately pour caramel into 6 ramekins, swirling to coat the bottom.
4. Set aside to harden.
Make the Golden Chai Custard
1. In a saucepan, gently heat milk and Golden Chai concentrate until steaming but not boiling.
2. In a bowl, whisk eggs, egg yolks, sugar (if using), salt, and vanilla.
3. Slowly whisk warm Golden Chai milk into eggs (temper slowly to avoid scrambling).
4. Strain mixture for ultra smooth texture.
Bake
1. Pour custard over hardened caramel in ramekins.
2. Place ramekins in a baking dish.
3. Add hot water to baking dish until it reaches halfway up ramekins.
4. Bake 35–45 minutes, until edges are set but centers still jiggle slightly.
Chill
Cool at room temperature, then refrigerate at least 4 hours (overnight best).
Serve
Run a knife around edge.
Invert onto plate — caramel will flow over custard.
Tip
For extra Golden Chai aroma, warm a tablespoon of Golden Chai concentrate and lightly brush onto plated custard just before serving.