Shan Tuyet Black Tea and Coconut Caramel Custard
A silky Vietnamese-style steamed custard infused with Shan Tuyet black tea and topped with coconut caramel — the tea's malt and wild honey notes deepen the dessert's caramel base.
Vietnamese caramel custards (banh flan) are typically built on a coffee or vanilla base, but Shan Tuyet's malty, honeyed depth makes an equally compelling foundation. Steeping the leaves directly in warm milk and coconut cream draws out the tea's dried-fruit sweetness without any of the bitterness a longer steep might add.
Coconut cream softens the custard and adds a tropical richness that plays beautifully against the tea's mineral, forest-grown character — a nod to the layered flavors common in Vietnamese desserts, where richness and a touch of bitterness are meant to coexist.
Steaming, rather than baking, is the traditional method and gives the custard its characteristic silky, almost wobbly texture. Patience matters here: rushing the steam with high heat causes air bubbles and a grainy set, so a gentle simmer and a loosely covered lid are essential.
Serve well chilled, unmolded onto a plate so the dark caramel pools around the pale custard. A few coconut flakes or a sprinkle of crushed roasted peanuts on top add texture and tie back to the dessert's Vietnamese roots.
Ingredients
- 1 cup whole milk
- 1 cup coconut cream
- 3 tbsp loose Shan Tuyet tea leaves
- 4 large eggs
- 1/3 cup sugar (for custard)
- 1/2 cup sugar (for caramel)
- 2 tbsp water (for caramel)
- 1 tsp vanilla extract
- Pinch of salt
- Toasted coconut flakes, to garnish
How to make it
- 1Heat milk and coconut cream until just simmering. Remove from heat, stir in tea leaves, cover, and steep for 10 minutes. Strain through a fine sieve.
- 2Make the caramel: combine 1/2 cup sugar and water in a saucepan over medium heat. Swirl (do not stir) until deep amber, then quickly pour into 4–5 ramekins, tilting to coat the bottoms.
- 3Whisk eggs with 1/3 cup sugar, vanilla, and salt. Slowly pour the warm tea-infused milk into the eggs while whisking constantly.
- 4Strain the custard mixture into the caramel-lined ramekins.
- 5Cover each ramekin loosely with foil and steam over gently simmering water for 18–22 minutes, until just set with a slight wobble in the center.
- 6Chill at least 4 hours. To serve, run a knife around the edges, invert onto plates, and garnish with toasted coconut flakes.
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