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!
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