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Portuguese Tea Flan

2 cupswhole milk
2 tablespoonsstrong-flavored tea leaves, such as Lapsang souchong
2 cupssugar
6 largeeggs, at room temperature
1 largeegg yolk, at room temperature
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Portuguese Tea Flan - Instructions

1. Position a rack on the middle of the oven and crank the heat to 325 degrees F (160
degrees C).

2. Fill a kettle with water to bring to a boil. Combine the milk and tea leaves in a
small saucepan and bring to the merest simmer over medium-low heat. Remove the pan
from heat and allow the milk to steep until deeply infused, about 10 minutes. Strain
the mixture into a bowl, discard the tea leaves, and let the milk cool until just

3. Meanwhile, heat 1 cup of the sugar and 2 tablespoons of water in a small saucepan
over medium heat without stirring until the sugar melts and begins to color a bit.
Resist the urge to stir; instead, swirl the pan occasionally. Continue cooking the
mixture until it's a dark maple-syrup brown and gives off a rich aroma of caramel, 10

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Portuguese Tea Flan - Instructions Continued

to 15 minutes.

4. Carefully pour the caramel into a 1 1/2-quart flan mold or metal baking dish, such
as an 8-inch square cake pan, tilting the pan to coat the bottom and sides. Set aside.

5. Stir the eggs, the yolk, and the remaining 1 cup of sugar with a wooden spoon in a
medium bowl until the sugar has dissolved, about 3 minutes. Slowly tip in the infused
milk, stirring all the while. Pour the mixture into flan mold and set the mold in a
small roasting pan. Place the whole contraption in oven and pour enough boiling water
into the roasting pan to come halfway up the sides of the mold.

6. Bake the flan until set around edges but slightly jiggles in middle, 45 minutes to
1 hour 15 minutes, depending on your oven and the size and depth of the mold. Remove

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Portuguese Tea Flan - Instructions Continued

the mold from water bath and place it on a work surface to cool to room temperature.
Refrigerate until well chilled, about 3 hours.

7. If the flan hasn't released from the sides of the mold, run a sharp knife around
the pan. To serve, place a deep plate on top and flip. Gingerly slip off the mold.

Flan Variations:
Maria Alexandre says instead of tea, the milk can be flavored with a bit of pure
vanilla extract or infused with a cinnamon stick or several strips of orange or lemon
zest over medium-low heat for several minutes. Simply strain the milk and let it cool
to warm before using.

Recipe used with permission. Portuguese Tea Flan Recipe © David Leite. Photo © Noel
Barnhurst. All rights reserved.

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