Leche Flan Pudding Milk Tea

Method

1. Break up the yolks with a spatula, add the condensed milk and milk and stir without making bubbles. Strain through a fine sieve into a shallow heatproof container of about 400 ml; keep the layer 2–3 cm deep so it cooks quickly and cuts neatly. Cover tightly with foil.

   Add in this stepEgg yolks 2Sweetened condensed milk 80 gMilk (for the pudding) 140 ml

2. Bring the steamer water to the boil on high heat, put the container in, lower to low heat and steam for 20 min, until the centre is set and springy with no wobble when nudged and a toothpick comes out clean.

   high heat→low heat

3. Let it cool, then chill for 2 h. Make the tea and syrup in the meantime.

4. Bring the water to a rolling boil on high heat, pour it over the tea bags and steep for 5 min. Press the bags lightly, remove them and let the tea cool, then chill it. Brewing it strong is the key, so the milk doesn't make it taste weak.

   Add in this stepWater (for the tea) 300 mlBlack tea bags (a strong one such as Assam) 4

   high heat

5. Put the brown sugar and water in a small pan on medium-low heat and stir for 3 min until dissolved and bubbling with big bubbles and slightly thick. Turn off the heat and cool for 1 minute. Cooking it too long makes it set hard as it cools.

   Add in this stepDark brown sugar 30 gWater (for the syrup) 2 tbsp

   medium-low heat

6. Cut the pudding into 1.5 cm cubes. Tilt and turn each glass while drizzling the syrup down the inside to make streaks, then add the pudding cubes. Add ice, pour in the tea, then slowly pour in the cold milk to make layers. Serve with a wide straw and stir before drinking.

   Add in this stepIce cubes 160 gCold milk 240 ml