Milk Tea Flan with Boba

Desserts

Milk Tea Flan with Boba

The act of binge-watching is one of my favorite past times. It’s always so nice and cozy to be in sweats, in bed, with a dog at your feet and selecting “play next episode” over and over again.

It always makes me a feel a little lazy and terrible about myself after but during it’s great! This past weekend I plowed through the new season of House of Cards. It’s like political candy. I couldn’t stop myself!

During the entire time of watching ova and ova again, I was craving a milk tea. One of the perks of living in LA is the large amounts of boba shops all over. I loooooove milk tea. I recently started making it at home because I’m too lazy to leave the house AND I get to make it with almond milk so I feel less badly about drinking it all of the timez. (Highly recommend the almond milk version because it’s so tasty and less heavy.)

Milk Tea Flan with Boba

Milk Tea Flan with Boba

Milk Tea Flan with Boba

Milk Tea Flan with Boba

This recipe is a bit of a mishmash of two of my favorite things: flan meets milk tea. It’s simple, really.

Milk is steeped with black tea and then sugar is added. It tastes EXACTLY like milk tea. And then that mixture is used to make flan. The boba is on top as a garnish and tastes soooo good on top.

I grew up eating bad flan all the time. And let me tell you, flan is all about texture. If it’s not silky smooth, I’m not interested. Like, at all. This one is as smooth as silk!

Oh and if you need to buy black tapioca pearls online, here’s a link!

Milk Tea Flan with Boba

Milk Tea Flan with Boba

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 6 to 8

Milk Tea Flan with Boba

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
  • Pinch of salt
  • 1/4 cup, plus 3 tablespoons, white granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • Caramel Topping:
  • 1 cup sugar, divided
  • 1/4 cup water
  • Special Equipment:
  • 6 to 8 oven-proof ramekins d
    1/4 cup water

    !Special Equipment:
    6 to 8 oven-proof ramekins

Directions

  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.
http://www.acozykitchen.com/milk-tea-flan-with-boba/

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19 Comments

  • Reply Vivian | Stay Alive and Cooking March 9, 2016 at 12:23 am

    I love this idea! Unfortunately milk tea isn’t a big thing here in the Netherlands but when I was living in Sydney I’d buy one nearly every day… Oops! This sounds really good, I should give it a try sometime soon. Great share!

  • Reply Tori March 9, 2016 at 1:10 am

    I have to admit that I’ve never tried flan, but this looks so good that I’m definitely thinking I need to fix that!

  • Reply Angela - Patisserie Makes Perfect March 9, 2016 at 4:17 am

    I’ve never heard of boba, I do know tapioca, but it’s always looked like frog spawn and it creeps me out a bit!

    These look so good! I love flan and I agree with you about the texture, these actually really look like creme caramel.

    I’ve just started watching series 1 of House of Cards… I’m on episode two and I’m not really sure how much of it I understand, but I’m intrigued.

  • Reply Katrina March 9, 2016 at 5:43 am

    Such a cool flavour for flan! It sounds amazing and the boba is a PERFECT addition!

  • Reply Rachel - The Castejons March 9, 2016 at 8:34 am

    Your desserts are so unique! It has inspired me to revamp some of our old favorites this week!

  • Reply Laura (A Beautiful Plate) March 9, 2016 at 9:43 am

    You’re absolutely right! Bad flan is the WORST. I love flan! I’m convinced anyone that doesn’t like it hasn’t had good flan.

  • Reply RG March 9, 2016 at 11:07 am

    If you don’t own ramkins, would it be possible to use this recipe to make one big flan cake? Or is that too un-flan like?

  • Reply Lyndsay // Coco Cake Land March 9, 2016 at 11:32 am

    Bad Flan sounds like a punk band to me … a punk band made up of dessert bloggers … Hmm. I LOVE milk tea and chewy bubbles – this is such a cute combo! (here in Vancouver there are also loads of places to get bubble tea and milk tea – yay!)

  • Reply Joleen @ Joleen Cuisine March 9, 2016 at 12:05 pm

    I’m boba obsessed and just love how creative this is!!

  • Reply Kari March 9, 2016 at 2:54 pm

    I love both milk tea AND flan so this looks like a great mashup!
    Kari
    http://www.sweetteasweetie.com

  • Reply Fernando @ Eating With Your Hands March 10, 2016 at 11:38 am

    The flan brings back so many memories of growing up in Argentina. Love your twist on it!

  • Reply Md.Ziauddin March 10, 2016 at 8:21 pm

    I have made this kitchen items list for those who are moving to the new apartment or going to settle into first home or improving the quality tools of their current kitchen. All the kitchen Items list are made from my 2 years of Experience, by reading reviews of different professionals, specially who are associated with cooking indoor designers and I have taken a long and hard look at my own and neighbors kitchen.
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  • Reply Alisha March 10, 2016 at 10:36 pm

    Unique for me! I’ll definitely try.

  • Reply Jackie March 11, 2016 at 1:22 am

    This reminds me of getting Taiwanese shaved ice and having it topped with condensed milk, flan and tapioca! This looks absolutely delicious! Thanks for sharing. 🙂

    ~Jackie
    http://rbjello.wordpress.com

  • Reply Favorite Friday Things | Sorghum and Starch March 11, 2016 at 10:47 am

    […] made milk tea flans with boba. OMG. Bubble tea […]

  • Reply Weekly Wanderings {2016 week 11} on Fridgg.com March 15, 2016 at 8:03 pm

    […] I adore boba milk tea, Son loves flan, so obviously we’d love milk tea flan with boba! […]

  • Reply Brittany April 24, 2016 at 3:28 pm

    I’ve made this twice now and it’s super delicious. But I keep getting 2 separate layers (I think the milk and cream are separating into what tastes like flan and creme brulee custard). Do you have any idea what I may be doing differently? Thanks so much for the recipe! 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme April 24, 2016 at 4:24 pm

      Whaaaa. That’s so strange. Hmm…I don’t. Let me test it again later this week so I can let you know. Glad it’s still delicious tho!

  • Reply Weekly Wanderings {2016 week 12} on Fridgg.com July 24, 2016 at 1:49 am

    […] I adore boba milk tea, Son loves flan, so obviously we’d love milk tea flan with boba! […]

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