Enjoy tea time with these delicious French pastries known for their crunchy caramelized crust and soft, custard interior. Masala Chai Canelés opts for a masala chai flavor and extra fragrant cardamom instead of vanilla beans and rum.
Bring the milk, masala chai mix, and butter to a simmer in a sauce pan until the butter fully dissolves and the color is a light tan. Allow the chai to cool until it reaches about 125°F. Strain the chai and make sure all tea leaves are completely removed.
In the meantime, whisk together the eggs and egg yolks in a large bowl. Only do this until they're homogenous, but not so much that it aerates. Sift the flour, sugar, ½ teaspoon cardamom powder, and salt into a separate bowl.
Once the chai has cooled to 125°F, slowly pour a steady stream chai down the side of the bowl with the eggs while whisking the eggs to create the custard. Slowly add the flour mixture while continuing to whisk until the batter is fully mixed and there are no lumps. Strain the batter into a pitcher with a spout. Cover it and refrigerate for a minimum of 24 hours.
Season the canelé mold (refer to section "Seasoning Copper Canelé Molds")
Day 2 - Rest Batter
Day 3 - Bake
Preheat the oven to 550°F. Line a quarter/half sheet tray (depending on amount of molds) with aluminum foil. Remove the batter from the fridge. It'll have separated into layers with the solids at the top. Give it a good whisk to reincorporate the ingredients. Whisk in the other ½ teaspoon of cardamom at this point.
Lightly brush melted butter in the insides of the molds. Pour the batter into the molds about ⅘ of the way to allow for some rising. Set the molds on the baking sheet and pop it into the oven for 10 minutes. After 10 minutes, reduce the heat to 450°F and bake for another 30 minutes without opening the oven door if possible. Bake until the bottoms have properly caramelized to a very dark brown, before it gets burnt.
Remove the tray from oven and place on a heat safe surface. Using an oven mitt, turn the mold over. The canelé should pop right out. If not, bang the mold on a surface and turn over again. Place the flat side down on a cooling rack. Allow the canelés to set and cool for a minimum of 30 minutes. Serve with chai.