Chai Crème Caramel

STEP 1: INFUSE THE MILK

Combine the coconut milk and whole milk in a saucepan and heat gently until steaming, about 180°F (82°C). Do not let it boil, or the coconut milk may split. Remove from the heat, add the chai teabags and the vanilla seeds and pod, cover, and steep for 15 minutes. Make the caramel while it steeps.

STEP 2: MAKE A DEEP-AMBER CARAMEL

Heat the oven to 300°F (150°C), or 275°F (135°C) fan, and put the molds inside to warm. Put the sugar, water and lemon juice into a clean, heavy-bottomed, light-colored saucepan over medium heat and stir only until the sugar has fully dissolved and the syrup is clear. Brush down the sides of the pan with a wet pastry brush to wash away any stray crystals, then stop stirring and swirl the pan instead. Boil until the caramel passes golden and reaches a deep mahogany amber, 350–356°F (177–180°C) on a digital thermometer, just as the first wisp of smoke appears. Immediately divide it among the warm molds and swirl to coat the bases. If the syrup turns grainy or cloudy at any point, add 2 tablespoons of water, stir over low heat until dissolved and boil again.

STEP 3: STRAIN THE INFUSION

Squeeze the teabags hard against the side of the pan, then strain the infused milk through a fine-mesh sieve. Top it back up to 3 cups (750 ml) with extra whole milk if needed. Taste it: it should be boldly spiced.

STEP 4: MAKE THE CUSTARD

Whisk the eggs, egg yolks, caster sugar and salt gently until just combined, without making froth. Rewarm the infused milk to about 140°F (60°C) and pour it into the eggs in a slow stream, whisking constantly. Strain twice into a pouring jug, skim off every bubble and let it rest for 10 minutes.

STEP 5: BAKE IN A WATER BATH

Line a deep roasting pan with a thin tea towel and set the molds on it. Divide the custard among the molds. Pour hot (not boiling) water from the kettle into the pan to two-thirds of the way up the molds, and cover the pan loosely with foil. Bake for 30–40 minutes, checking from 25 minutes. They are done when the edges are set and the center still wobbles like a jelly when nudged; a thermometer in the center should read 170–175°F (77–79°C). Lift the molds out of the water at once so they stop cooking.

STEP 6: CHILL

Cool to room temperature, cover and refrigerate for at least 6 hours, ideally overnight. The hard caramel dissolves into a pourable sauce during this time.

STEP 7: TURN OUT AND SERVE

Run a thin knife around each custard, pressing it against the mold. Place a plate on top, invert and give one firm shake. Let the caramel sauce pool around the base and serve cold.