Milk Tea Flan with Boba
User Reviews
5
Milk Tea Flan with Boba
Description
Milk Tea Flan with Boba features a custard base infused with black tea steeped in a warm mixture of heavy cream and whole milk, delivering subtle tea notes throughout. The custard sets gently in ramekins after whisking eggs with sugar, producing a silky texture. Caramel topping adds sweetness and a glossy finish. The boba pearls are cooked separately, then coated in a brown sugar syrup to keep them tender and sweet, ready to be served alongside or on top of the flan. The recipe requires careful timing to keep the boba fresh and soft.
The flavor melds the rich creaminess of flan with sweet, lightly bitter hints from the tea, complemented by the caramel's deep sugar tones. The prepared boba offer a chewy contrast that enhances the eating experience. This dessert bridges traditional flan technique and bubble tea elements, making it both a textural and flavor exploration.
To serve, arrange the boba on or beside the flan just before eating to preserve their texture. The flan can be prepared ahead and chilled for a couple of days, while boba is best cooked fresh closer to serving time to avoid toughness. The caramel top can be made in advance and poured over right before baking or serving. This recipe provides a unique way to enjoy the classic flan with a twist inspired by bubble tea.
Practical tips include making a larger flan in a single pan if preferred and following timing closely to keep boba tender. Infusing milk with black tea outside the custard base can also produce a customized boba milk tea drink using the flavors and syrup from the boba preparation.
Ingredients
Boba:
- 1/4 cup light brown sugar or dark brown sugar
- 1/4 cup water
- 1/2 cup black tapioca balls boba, or white tapioca balls
Flan:
- 1 3/4 cups heavy cream
- 1 cup milk whole
- 5 black tea bags
- 1 Pinch salt
- 1/4 cup granulated sugar plus 3 tablespoons, white
- 3 egg large
- 2 egg large, yolk
Caramel Topping:
- 1 cup granulated sugar divided, white
- 1/4 cup water
Special Equipment:
- 6 to 8 oven-proof ramekins
- 1/4 cup water
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.
Notes
- You can prepare the flan custard up to two days ahead and keep refrigerated before baking or serving to enhance convenience.
- Cook boba just before serving; freshly made boba retains its chewiness better than refrigerated leftovers.
- To make a single larger flan, use an 8-inch cake pan and adjust baking time to approximately 50 minutes to one hour.
- The sugar syrup used for cooking boba serves as a sweetener to taste for boba milk tea if you want to enjoy the syrup and pearls separately.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
