Milk Tea Flan with Boba
User Reviews
5.0
21 reviews
Excellent
Milk Tea Flan with Boba
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Milk Tea Flan with Boba is a deliciously dreamy twist on your classic flan. Milk infused with black tea gives this silky smooth flan the best flavor and when served with sweet and chewy boba on top it's bliss! If you are in love with Latin desserts these Churros and Tres Leches Cake are always crowd-pleasers!
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Ingredients
Boba:
- 1/4 cup light or dark brown sugar
- 1/4 cup water
- 1/2 cup black or white tapioca balls boba
Flan:
- 1 3/4 cups heavy cream
- 1 cup whole milk
- 5 black tea bags
- 1 Pinch of salt
- 1/4 cup white granulated sugar plus 3 tablespoons
- 3 eggs large
- 2 egg yolks large
Caramel Topping:
- 1 cup white granulated sugar divided
- 1/4 cup water
Special Equipment:
- 6 to 8 oven-proof ramekins
- 1/4 cup water
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Instructions
- To make boba: In a small saucepan, combine the sugar and water and heat until the sugar dissolves. Set aside. Next, cook up the boba, following the directions on the back of the bag of boba. Mine were quick-cook boba and the directions were spot on. Drain the boba and rinse with cool water to stop the cooking and then transfer to (my favorite) the brown sugar syrup. I included these boba instructions at the top of the recipe but I it doesn’t necessarily have to come first. I find that boba tastes the best just after it’s made so please use your own discretion as to when you should start the process.
- To make the flan: Combine cream, milk and salt in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat and add the teabags and cover and let steep for 30 minutes. Remove teabags and discard.
- Position rack in center of oven and preheat to 325°F.
- Whisk eggs, egg yolks and sugar in medium bowl just until blended. Add a 1/4 cup of the milk mixture to the beaten eggs and mix. (This will bring the temperature of the eggs closer to that of the milk mixture.) Add all of the egg mixture to the milk mixture and gently whisk without creating lots of foam. Pour custard through small sieve to eliminate any eggy bits. Set aside.
- To make the caramel: Combine the sugar and water in a heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, and swirling pan occasionally, about 7-8 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
- Pour the custard into the prepared ramekins, dividing evenly (mixture will fill ramekins). Transfer baking dish to oven rack and fill the baking dish with enough water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 30 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.) To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and then lastly, top with a sprinkling of boba.
Equipments used:
Notes
- Equipment:
- Small Saucepan | Silicone Spatula | Fine Mesh Strainer | 13x9 cake pan
- Tips and Tricks
- To make one large flan, pour the custard into an 8" cake pan and cook for 50 minutes - 1 hour.
- Make flan ahead of time, you can make the flan about 2 days ahead of time, but wait to make the boba until you're closer to serving the flan, as a result, you'll have fresher tasting boba. Cold boba that's been in the refrigerator for a couple days can be a little tough.
- If you want boba milk tea just infuse your favorite milk with black tea, let it cool, and serve with the boba. Add as much of the syrup from the boba as you need to make it your preferred sweetness level.
Nutrition Information
Show Details
Serving
6g
Calories
400kcal
(20%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
27g
(42%)
Saturated Fat
17g
(85%)
Cholesterol
99mg
(33%)
Sodium
51mg
(2%)
Potassium
106mg
(3%)
Sugar
36g
(72%)
Vitamin A
1086IU
(22%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Nutrition Facts
Serving: 6TO 8
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 400kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 99mg | 33% |
| Sodium | 51mg | 2% |
| Potassium | 106mg | 2% |
| Sugar | 36g | 72% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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