Milk Tea Granita With Flan, Tapioca, and Vanilla Cream
Milk Tea Granita With Flan, Tapioca, and Vanilla Cream
15 Feb 2026
By
Chef
Ingredients
FOR THE FLAN
Sugar: 350 g (divided)
Water: 60 g
Condensed milk: 915 g
Evaporated milk: 371 g
Eggs: 3
Egg yolks: 6
Lime juice: 1.25 ml
FOR THE TAPIOCA MIX
Whole milk: 3.8 l
Sugar: 1,800 g
Baking soda: 4 g
Vanilla extract: 20 g
Dry tapioca: 192 g
FOR THE VANILLA CREAM
Heavy cream: 600 g
Sugar: 100 g
Kappa carrageenan: 0.7 g
Vanilla bean: 1 (split and scraped)
FOR THE MILK TEA GRANITA
Water: 900 g
Sugar: 180 g
Gelatin sheets: 3
Ceylon tea: 15 g
Salt: 1 g
“Milk tea is a drink that brings back memories of visiting Hong Kong during my upbringing,” says Kiko chef Alex Chang. This dessert is as nostalgic as it is delicious and worth the build.
How to make Milk Tea Granita With Flan, Tapioca, and Vanilla Cream
01.
Make the Flan
- In a saucepan over medium heat, combine 200 g of the sugar with the water.
- Cook until the caramel turns a light amber color, about 10 minutes.
- Swirl the pan occasionally for even coloring.
- Pour the caramel into a half hotel pan or similarly sized baking dish, tilting to coat the bottom evenly.
- In a blender, combine the condensed milk, evaporated milk, remaining 150 g sugar, eggs, egg yolks, and lime juice.
- Blend until smooth, then strain into the prepared pan.
- Place the pan inside a larger roasting pan.
- Add hot water halfway up the sides to create a water bath.
- Cover tightly with plastic wrap and poke small holes in the plastic, then cover with foil.
- Bake at 300°F for 90 minutes.
- Remove from the oven, uncover, and let cool.
- Refrigerate for at least 4 hours or overnight.
- Cut into 1.25 cm cubes.
02.
Make the Milk Tea Granita
- In a saucepan, heat the water and sugar to 210°F.
- Meanwhile, bloom the gelatin sheets in ice water for 10 minutes.
- Remove the syrup from heat.
- Add the Ceylon tea and steep for 5 minutes. Strain.
- Stir in the salt and the bloomed gelatin until dissolved.
- Let cool completely.
- Pour into a shallow container and freeze.
- Scrape with a fork every 2 hours until light and flaky.
03.
Make the Tapioca Mix
- In a large pot, combine the milk, sugar, baking soda, and vanilla extract.
- Cook over medium heat, stirring frequently, until reduced and thickened to a dulce de leche consistency.
- Add the dry tapioca and cook until tender and fully incorporated.
- Keep warm for assembly.
04.
Make the Vanilla Cream
- In a saucepan over medium-high heat, whisk together the heavy cream, sugar, kappa carrageenan, and vanilla seeds.
- Bring to a boil and whisk vigorously for 10 seconds.
- Remove from heat and let settle.
- Strain through a fine-mesh sieve.
- Cover with plastic wrap directly on the surface and let cool.
05.
Assemble
- Place cubes of flan in serving bowls. Spoon the vanilla cream over the flan.
- Add warm tapioca.
- Top generously with milk tea granita and serve immediately.
