To make the poached pears, brew the chai in the boiling water for 5-10 minutes to infuse. This can be done in a teapot or saucepan. Strain out the tea leaves and return tea to the saucepan. Add pears, sugar and cinnamon stick and simmer on a low heat for 20 minutes or until the pears are tender. Allow to cool.

To make the chai salted caramel, place the caster sugar and poaching liquid together in another saucepan and heat until boiling. It is a little hard to know when the caramel is ready as the poaching liquid is already dark brown, but should look just slightly darker 8-10 minutes. Carefully add the cream, whisking to combine and being careful because the mixture may spit. Stir in sea salt and rum if using. Allow to cool.

To make the dutch babies, preheat your oven to 180°C (350°F). Place a tablespoon of butter into two small cast iron skillets (or other oven safe pans) and place them in the oven while it heats up, melting the butter.

In a bowl, combine the eggs and milk, whisk to combine. Add in the other ingredients and stir until no lumps remain in the batter. Once your oven is preheated remove the hot pans and give them a shake to evenly distribute the butter (if needed). Divide the batter in half and pour into each pan. Bake for 12-15 minutes. Serve with poached pears, caramel, and a scattering of chopped pistachios and icing sugar.