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5 from 7 votes

Milk Tea Flan with Boba

Milk Tea Flan with Boba is a twist on the classic flan dish. The milk used is infused with black tea to give that familiar flavor and served with soft chewy boba.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Mexican
Keyword: boba, flan, milk tea
Servings: 6 TO 8
Calories: 400kcal
Cost: $8



  • 1/4 cup light or dark brown sugar
  • 1/4 cup water
  • 1/2 cup black or white tapioca balls boba


  • 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
  • 1/4 cup water


  • 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.


Serving: 6g | Calories: 400kcal | Carbohydrates: 38g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 99mg | Sodium: 51mg | Potassium: 106mg | Sugar: 36g | Vitamin A: 1086IU | Vitamin C: 1mg | Calcium: 93mg