June 17, 2017
Last week we covered how to make the mother of all boba drink toppings: honey boba itself.
This week we’re covering a famed, classic Taiwanese topping: egg pudding. When it’s done right, it adds a light richness. But sometimes, I find it too rich, and other times, it’s not rich enough.
At Teasociety, a boba shop I frequent in San Jose, the egg pudding has a nice twist of caramelization. It’s not too bland, not to decadent, it’s jussssttt right. It also eerily reminds me of Vietnamese flan. San Jose has the biggest Vietnamese population outside of Vietnam, anyway, so I wouldn’t be surprised if that’s what their version of egg pudding is inspired from!
Vietnamese flan is exactly what we’ll be making today. Like a number of other dishes and drinks from Vietnam, “bánh flan” was a lovechild of some seven decades of French colonization. It doubles down as a delicious dessert that stands on its own and a kick-ass topping to other desserts and drinks. This recipe, combined with last week’s honey boba recipe, are important ingredients to one of our favorite homemade sweet drinks which I’ll be covering in the next post.
So, make some flan this week and stay your ass in tune for more delicious fatchetness next week!
Egg Pudding
Egg Pudding
Ingredients
- 4 eggs
- Whole Milk 2 cups
- White sugar 1 cup
- Vanilla extract 1 teaspoon
Instructions
- Pre-heat the oven to 340 F.
- Prepare a water bath and put it in the oven.
- In a batter bowl, use a whisk to lightly mix the eggs until smooth. Avoid making bubbles.
- Add milk, ¼ cup of sugar, and vanilla to the batter bowl and mix evenly.
- In a saucepan, melt ¾ cup of sugar with a bit of water over low heat. Stir until the mixture is a dark amber color.
- Pour the melted sugar into an 8”x4” baking pan or ramekins and spread evenly.
- Pour the egg mixture over the melted sugar.
- Bake inside the water bath for 25 minutes.
- Enjoy!
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Grace
Made this recipe and it was not like the egg pudding you get in boba shops. It was more like a creamy texture like flan. To get the texture of the egg pudding, you should probably use gelatin.
ly
Thanks for trying out this recipe, Grace! It’s an honor! 🙂 You’re right, this isn’t like the common egg pudding in Taiwanese shops. As mentioned in the post, this recipe is meant to mimic the egg pudding that Teasociety @ San Jose, CA serves, which is a more Vietnamese-style flan.