When I picked up my copy of the New York Times yesterday, I was thrilled to see that, in the Dining and Wine section, it featured a recipe with tea! It looked so delicious, in fact, that I decided to change it up slightly (they recommended Lapsang Souchong, but I opted for less smoke) and share it with you today so you can make it for either Passover or Easter!

So, without further adieu, I give you Tea Flan!

it's flan-tastic!TEA FLAN
(adapted from the New York Times)


2 cups whole milk (for some Passover observants, this can be substituted with orange juice)
2 tablespoons hearty tea leaves, like NYC Breakfast (after all, this is adapted from the NY Times!)
2 cups sugar
6 large eggs, at room temperature
1 large egg yolk, at room temperature.


1. Heat oven to 325 degrees. Fill a kettle of water to bring to a boil. In a small saucepan, combine milk and tea leaves. Place over medium-low heat and bring to a bare simmer; remove from heat and allow to steep until deeply infused, about 10 minutes. Strain into a bowl, discard solids, and allow to cool until just warm.
2. In a small saucepan, combine 1 cup sugar and 2 tablespoons water. Place over medium heat without stirring until sugar melts and begins to take on a bit of color. Do not stir; instead, swirl pan occasionally. Continue to cook until mixture is dark maple-syrup brown and has an aroma of caramel, 10 to 15 minutes. Carefully pour into a 1 1/2-quart flan mold or metal baking dish (such as an 8-inch square baking pan), tilting pan to coat sides and bottom. Set aside.
3. In a mixing bowl, combine eggs, yolk and remaining 1 cup sugar. Stir until sugar is dissolved, about 3 minutes. Slowly stir in the milk mixture until blended. Pour into flan mold, and set mold in a small roasting pan. Place in oven and pour enough boiling water into roasting pan to come halfway up mold.
4. Bake flan until set around edges but slightly jiggly in middle, 45 minutes to 1 hour 15 minutes, depending on oven, and size and depth of mold. Remove from water bath and place on a work surface to cool to room temperature. Refrigerate until well chilled, about 3 hours.
5. To serve, run a sharp knife around inside edge of pan. Place a deep plate on top and flip. Remove mold, and serve.

Yield: 8 servings.