Episode 8
July 11, 2010
Chai Tea Flan, Creme Brulee, and Bread Pudding
I’ve been making flan since I saw it on TV in high school. It’s sweet, yet bitter, caramel layer coupled with its cool creamy body was what made this dessert a staple in my household. Now it might just be me because I’ve made flan so many times, but I feel like flan is easier to make than creme brulee.
The inspiration for the chai tea flavoring came from Oregon chai instant chai mix that I was currently in love with while in college. I was looking for something to really give my flan a new twist – 4 years of vanilla flan can kind of wear on you. At the time, I typically made hot chocolate and the instant chai mix completely with milk – no water for me! – and so when I stumbled upon the packets in my cabinets it hit me and I couldn’t believe I hadn’t thought of it sooner! Instant success and to this day it’s still one of my favorite recipes!
Be sure to try your own flavors – remember: if you can boil it, you can steep flavor into it! Use whole spices like nutmeg, cinnamon sticks, anise or tea like chamomile (one resort at worked at was crazy for chamomile flan) or try something unique! How would a bay leaf enhance the flavor? What about just a touch of red pepper flakes and some cocoa powder? Experimentation is what keeps baking – and cooking – fun!
Here are the recipes for the chai tea flan and the creme brulee – the bread pudding is the same recipe just with bread or cake added to the custard before baking – and enjoy the videos!
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