Brew Chocolate Spice Chai tea double-strength and set aside.

Prepare cake mix as directed, except substitute brewed tea for water.

Set batter aside while preparing flan.

The day before making this dessert, pour evaporated milk into a lidded jar. Add the Vanilla Spice Chai loose leaf tea to the jar. Stir, cover, and cold-infuse in refrigerator over night.

The next day, strain the milk and prepare the flan by combining both milks with the eggs in a mixing bowl and whisk.

Coat bottom of a jumbo 6-muffin pan with a bit of caramel syrup or cajeta.

Spoon in cake batter until cups are about half way full. Gently shake the pan to level the batter.

Using a ladle, pour the flan mixture over the cake until almost to the rim.

Pour freshly-boiled water into a large cake pan and then set muffin pan in the water bath.

Back at 350º F for 30 minutes.

Remove and let cool to room temperature before inverting onto a plate for serving.