Pour evaporated milk into a small saucepan and add 2 heaping tbsp of Caramel Almond Blossom Tea. Bring to a simmer and let steep for 7 minutes from the moment you started heating (don't worry if skin forms, it will be strained). After the 7 minutes, remove from heat and let steep for 10 more minutes while it cools down. Strain into a clean container.
Make the caramel: Place the sugar and water in a small pot over medium heat. Stir once so they are well combined. Cook, undisturbed until the liquid turns an amber color. Carefully pour the hot caramel into the baking mold and run through the walls to cover. Let cool for a few minutes.
Preheat the oven to 325 degrees F and grab a 9×9-inch square baking pan.
Add the eggs to a blender and blend for a few seconds. Add the previously steeped evaporated milk and condensed milk to the egg mixture and blend for 10 seconds. Pour the mixture through a strainer over the mold with caramel.
Place the filled rounded mold over a 9x9 square pan and add enough water to the pan only, to cover 1 inch of the bottom of the round mold.
Bake in the water bath for 40 minutes. Before removing, insert a toothpick into creme caramel and check for doneness (make sure it comes out clean).
Let cool completely before unmolding. Run a knife over the mold edges and loosen creme caramel before flipping it into a clean dish. Enjoy!
Notes
Store in the fridge for up to 5-7 days, covered.
Keyword black tea, caramel almond blossom, creme caramel, custard, flan