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Milk Tea Flan Recipe

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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.

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

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

Find it online: https://thefamilycooking.com/milk-tea-flan-recipe/