RECIPE Thai Milk Tea Flan

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This Thai Tea Flan is meant to be creamy but light custard style dessert with a unique Thai tea flavor with a deeply flavorful caramel topping. I personally like a less dense and moderately sweet flan and allow the Thai tea flavor to come out more.

Ingredients:

For Caramel
1/2 cup sugar
3 tbsp water

For Custard

2.5 cup whole milk, if you prefer thicker & richer – substitute 1 cup of evaporated milk
1/2 cup condensed milk
4 large whole eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
4 tbsp Thai tea – put in tea bags or cheese cloth, can be substituted with 3 tbsp/bag black tea and 1 tbsp/bag Earl Grey

Directions

Make caramel: In a saucepan over mediumhigh heat, mix sugar and water, stirring to combine. Do not stir again. Swirling pan to color evenly until caramel is amber, about 78 minutes. Remove from heat and pour into a 9inch round baking dish, tilting to coat the bottom; let stand for 10 minutes.
Clean the saucepan right away by adding hot or regular water, boil water and clean the caramel. This is the best way to clean it.

Preheat the oven to 325°F or 163°C. Add water into the banking tray 1” high and preheat in the oven at the same time.

Make milk tea: At low heat, in a small saucepan, heat whole milk with tea bags for about 23 minutes. After getting the tea flavor add condensed milk, stir to mix it together for another minute

– DO NOT BOIL. Remove the tea back and turn off the stove.

Make custard: In a bowl, whisk together the eggs, vanilla, and salt, mix well. Add warm milk tea mixture to the egg mixture and whisk to combine little by little. (This is called tempering, and it prevents the eggs from curdling.)
Strain through a fine strainer into caramelized sugar.

Place the pan in a preheated baking pan. Bake for 40 minutes or until the center is just set (mixture will jiggle).

Remove the dish from a larger pan; cool for 1 hour. Refrigerate overnight.
To unmold, run a knife around edges and invert onto a large, rimmed serving platter. Cut into wedges and spoon onto dessert plates, spoon sauce over each serving.


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