Chai Latte Flan

Crust

1. 1

   Combine flour, sugar, and cinnamon; add melted butter and mix until a dough forms. Press the dough into a tart pan, prick the surface with a fork, and freeze for 15 minutes.

Caramel

2. 2

   Melt butter, brown sugar, and a splash of heavy cream in a saucepan over medium heat. Stir in ground cardamom and a pinch of salt, then continue cooking until the caramel is fragrant and slightly thickened. Set aside to cool.

Custard

3. 3

   Heat whole milk with brewed black tea, vanilla sugar, cardamom, cinnamon, ginger, nutmeg, cloves, and a pinch of pepper until just simmering. In a bowl, whisk eggs with sugar and cornstarch, then slowly temper with the hot tea mixture. Return to the saucepan and cook, stirring constantly, until the mixture thickens and bubbles form. Remove from heat and stir in a splash of cream.

Assemble

4. 4

   Spread a thin layer of the spiced caramel on the frozen crust, then pour the custard mixture over it. Bake at 350°F for 40 minutes, then increase temperature to 400°F and bake an additional 5‑10 minutes until the top is golden.

Cool

5. 5

   Allow the flan to cool completely at room temperature, then refrigerate for at least 30 minutes.

Topping

6. 6

   Whisk mascarpone with powdered sugar until light and fluffy. Spread the mascarpone cream over the chilled flan and dust with a pinch of cinnamon before serving.