Chai Caramel Custard Buns
Indulge in the warm, aromatic flavours of these Chai Caramel Custard Buns. Soft, pillowy buns are filled with creamy custard infused with chai spices, then drizzled with rich caramel for the ultimate treat.
Ingredients
- 6 Unsliced Brioche Buns
- 300ml Whole Milk
- 3cm Knob of Ginger
- 5 Cardamom Pods
- 1 Cinnamon Stick
- 3 Black English Tea Bags
- 2 Eggs
- 100g Yoghurt
- 50g Butter
- 150g Light Brown Sugar
- 200ml Double Cream
Step 1
If borrowing chai from your mum isn’t an option, you can make it yourself by opening tea bags and boiling them with 200ml of water, ginger, cardamom, and a cinnamon stick. Let it boil for 10 minutes, then add the milk and simmer for another 10 minutes.
Step 2
Strain the mixture and whisk 250ml of it with the eggs and yogurt until smooth.
Step 3
Slice off the tops of the brioche buns and press the centers down to create cup shapes.
Step 4
Fill the brioche cups to the top with the mixture and bake at 170°C for 20 minutes, or until the tops are just set.
Step 5
To make the caramel, melt the butter with the brown sugar and cook for 5 minutes.
Step 6
Stir in the double cream and let it bubble for 3 minutes.
Step 7
Coat the outside of the cooled buns by brushing them with melted butter, then dipping them in granulated sugar.
Step 8
Drizzle the caramel over the buns and finish with a sprinkle of flaky sea salt.