Milk Tea Flan Recipe

Why You’ll Love This Recipe

I love this Milk Tea Flan because it gives traditional caramel flan a flavorful twist without making the recipe complicated. I steep black tea directly in the milk, which gives every bite a distinct milk tea flavor while keeping the texture wonderfully smooth.

I also like that I can prepare this dessert ahead of time. Since flan needs several hours to chill, I can make it the day before serving and simply invert it when I am ready. The contrast between the slightly bitter caramel, creamy custard, and aromatic tea makes it especially satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Caramel

• 1/2 cup granulated sugar
• 2 tablespoons water

For the Milk Tea Flan

• 2 cups whole milk
• 3 black tea bags, or about 1 tablespoon loose-leaf black tea
• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Prepare the Caramel

I add the sugar and water to a small saucepan and cook them over medium heat without stirring too much. I let the mixture bubble until the sugar dissolves and develops a rich amber color.

I immediately pour the hot caramel into the bottom of my flan mold or round baking dish. I carefully tilt the dish so the caramel covers the bottom, then set it aside to harden.

2. Make the Milk Tea

I pour the whole milk into a saucepan and heat it until it is steaming but not boiling. I add the black tea and let it steep for about 5 minutes. For a stronger milk tea flavor, I sometimes leave it for another minute or two.

I remove the tea bags or strain out the loose tea, then let the infused milk cool slightly.

3. Prepare the Custard

In a mixing bowl, I gently whisk the eggs, sugar, vanilla, and salt until combined. I avoid whisking too vigorously because I want as few air bubbles as possible in my finished flan.

I gradually pour the warm milk tea into the egg mixture while whisking gently. Adding the milk slowly keeps the eggs from scrambling.

For an especially silky texture, I pour the custard through a fine-mesh strainer before adding it to the caramel-coated dish.

4. Bake in a Water Bath

I preheat my oven to 325°F (165°C). I pour the custard over the hardened caramel and place the flan dish inside a larger roasting pan.

I carefully pour hot water into the roasting pan until it reaches approximately halfway up the sides of the flan dish. I bake the flan for about 50–60 minutes, or until the edges are set but the center still has a gentle jiggle.

5. Chill and Unmold

I remove the flan from the water bath and allow it to cool to room temperature. Then I refrigerate it for at least 4 hours, although I prefer chilling it overnight for the best texture.

When I am ready to serve, I run a thin knife around the edge of the flan. I place a serving plate over the mold and quickly invert it. The caramel sauce flows over the custard as the flan releases.

Servings and Timing

This Milk Tea Flan makes approximately 8 servings. I allow about 20 minutes for preparation and 50–60 minutes for baking. The flan also needs at least 4 hours of chilling time, bringing the total time to approximately 5 hours and 20 minutes. Most of that time is hands-off cooling and chilling.

Variations

For a stronger tea flavor, I use an extra black tea bag or choose a bold Assam tea. I can also use Earl Grey when I want floral and citrus notes or chai when I want a warmer, spiced version.

For a richer custard, I replace part of the whole milk with heavy cream or evaporated milk. When I want additional milk-tea sweetness, I sometimes replace part of the sugar and milk with sweetened condensed milk, adjusting the remaining sugar so the flan does not become overly sweet.

I can also make individual Milk Tea Flans in ramekins. Smaller portions usually bake faster, so I begin checking them earlier rather than relying on the baking time for one large flan.

Storage/Reheating

I store leftover Milk Tea Flan covered tightly in the refrigerator for up to 3–4 days. I keep it chilled until shortly before serving so the custard stays firm, creamy, and fresh.

I do not usually reheat flan because I think its silky texture and milk tea flavor are best when served cold or slightly cool. If I want to take away some of the refrigerator chill, I simply leave my portion at room temperature for about 10–15 minutes before eating.

FAQs

What kind of tea works best for Milk Tea Flan?

I prefer a robust black tea such as Assam or English breakfast because its flavor remains noticeable after it is combined with the milk, eggs, and caramel. I can use Earl Grey for a more fragrant variation.

Why does my Milk Tea Flan have bubbles or holes?

I usually get bubbles when I whisk the custard too aggressively or bake it at too high a temperature. I mix gently, strain the custard, and use a water bath to help maintain the smoothest possible texture.

How do I know when the flan is finished baking?

I look for set edges and a center that still jiggles slightly when I gently move the pan. I avoid baking until the center becomes completely firm because the custard continues setting as it cools.

Can I make Milk Tea Flan ahead of time?

Yes. I actually prefer preparing it one day ahead because overnight refrigeration gives the custard plenty of time to set. I leave it in its mold while chilling and invert it shortly before serving.

Why won’t my flan come out of the mold?

If my flan sticks, I carefully run a thin knife around the outer edge. I can also briefly place the bottom of the mold in warm water to loosen the caramel before putting a plate on top and inverting it.

Conclusion

Milk Tea Flan combines two comforting favorites in one smooth and elegant dessert. I get the creamy texture and glossy caramel sauce I expect from traditional flan, while black tea adds a fragrant flavor that makes every bite a little different. I especially like making it ahead for gatherings because once it has chilled, all I have to do is invert, slice, and serve.

Milk Tea Flan Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Milk Tea Flan is a silky, creamy caramel custard infused with fragrant black tea. The rich milk tea flavor pairs beautifully with glossy, slightly bittersweet caramel.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50–60 minutes
• Total Time: 5 hours 20 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

• 1/2 cup granulated sugar, for the caramel
• 2 tablespoons water
• 2 cups whole milk
• 3 black tea bags, or about 1 tablespoon loose-leaf black tea
• 4 large eggs
• 1/2 cup granulated sugar, for the custard
• 1 teaspoon vanilla extract
• Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. Add 1/2 cup sugar and the water to a small saucepan. Cook over medium heat, avoiding excessive stirring, until the sugar dissolves and turns a rich amber color.
2. Immediately pour the hot caramel into a flan mold or round baking dish. Carefully tilt the dish to coat the bottom, then set aside until the caramel hardens.
3. Heat the whole milk in a saucepan until steaming but not boiling. Add the black tea and steep for about 5 minutes, or 1–2 minutes longer for a stronger flavor.
4. Remove the tea bags or strain out the loose tea. Allow the infused milk to cool slightly.
5. Gently whisk the eggs, 1/2 cup sugar, vanilla extract, and salt in a mixing bowl until combined, taking care not to incorporate too much air.
6. Gradually pour the warm milk tea into the egg mixture while whisking gently. Strain the custard through a fine-mesh strainer for an especially smooth texture.
7. Preheat the oven to 325°F (165°C). Pour the custard over the hardened caramel and place the flan dish inside a larger roasting pan.
8. Pour hot water into the roasting pan until it reaches approximately halfway up the sides of the flan dish. Bake for 50–60 minutes, until the edges are set and the center still jiggles gently.
9. Remove the flan from the water bath and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
10. To serve, run a thin knife around the edge of the chilled flan. Place a serving plate over the mold and quickly invert it, allowing the caramel sauce to flow over the custard.

Notes

• For a stronger tea flavor, add an extra black tea bag or use a robust Assam tea.
• Earl Grey can be used for floral citrus notes, while chai creates a warmer spiced variation.
• For a richer custard, replace part of the whole milk with heavy cream or evaporated milk.
• Individual ramekins can be used, but begin checking them earlier because smaller flans bake faster.
• Mix the custard gently and strain it before baking to minimize bubbles and create a silky texture.
• Store covered in the refrigerator for up to 3–4 days.
• Serve chilled or let individual portions stand at room temperature for 10–15 minutes before eating.
• If the flan sticks, run a thin knife around the edge or briefly place the bottom of the mold in warm water before inverting.

Nutrition

• Serving Size: 1 slice
• Calories: 190 kcal
• Sugar: 27 g
• Sodium: 75 mg
• Fat: 5 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 100 mg