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Milk Tea Flan with Boba
5 from 21 votes

Milk Tea Flan with Boba

Milk Tea Flan with Boba blends rich cream and milk infused with black tea into a smooth custard topped with caramel. The addition of chewy tapioca pearls soaked in a brown sugar syrup creates a unique texture contrast. This dessert combines traditional flan creaminess with the distinctive flavor and mouthfeel of bubble tea components, offering a creative treat for those who enjoy layered textures and tea-infused sweets.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 TO 8
Calories: 400 kcal
Course: Dessert
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Position rack in center of oven and preheat to 325°F.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 TO 8

Amount Per Serving

Calories 400

% 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.