Adding fragrant chai spices to a delicate flan transforms it into an exotic treat. I use cardamom pods, cloves, ginger, cinnamon sticks, and fennel seeds.
In a heavy-bottomed saucepan over medium heat, bring the milk, cream, cardamom pods, cloves, ginger, cinnamon sticks, and fennel seeds to a simmer. Turn off the heat, cover the pan, and let steep for 20 minutes.