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By Patrick Kong
Milk Tea Crème Brûlée
13 steps
Prep:45minCook:30min
Combination of the classic French custard with the flavors of milk tea and a caramelized sugar topping. Perfect for anyone looking for a unique and indulgent twist on a classic dessert.
Updated at: Thu, 17 Aug 2023 10:38:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories471.9 kcal (24%)
Total Fat31.9 g (46%)
Carbs43.6 g (17%)
Sugars31.5 g (35%)
Protein4.7 g (9%)
Sodium142.2 mg (7%)
Fiber0 (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Milk tea crème brûlée
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480gheavy cream
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4black tea bags
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¼ tspsalt
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1 tspvanilla extract
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3egg yolks
large
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1whole egg
large
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50gbrown sugar
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granulated sugar
for dusting
Brown sugar boba pearls
Instructions
Brown sugar boba pearls
Step 1
In a small pot, combine 40 g of the tapioca starch, water, and brown sugar until homogenized.
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Step 2
Heat over medium until the mixture thickens and develops a sticky consistency. Add the remaining tapioca starch and remove from the heat.
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Step 3
Move the mixture onto a clean surface and knead until smooth (~ 5 min).
Step 4
Cut the dough into 4 pieces and roll each piece into thin strands. Cut each strand into small pieces and roll into balls, coat with tapioca starch.
Step 5
Bring a large pot of water to a boil and add the pearls. Cook the pearls for 20-25 minutes at a simmer, stirring occasionally. Remove from heat, cover, and rest for 10 minutes.
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Step 6
Drain the cooked boba and rinse with cold water.
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Step 7
In a pan, heat up ½ cup of brown sugar over medium until melted and add in boba, mixing until coated.
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Milk tea crème brûlée
Step 8
Preheat oven to 325 F.
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Step 9
In a small pot, bring cream to a simmer and add tea bags, steep for 5 minutes and squeeze tea bags to ensure all the tea-infused liquid is extracted. Add vanilla extract and salt to the heated cream.
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Step 10
In a small bowl, whisk together eggs and brown sugar. Temper the eggs with a small amount of the heated cream mixture. Add the tempered eggs to the pot and whisk to combine thoroughly.
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Step 11
Run the cream and egg mixture through a sieve for a silky-smooth custard and fill ramekins. Run a torch over the ramekins to pop any air bubbles.
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Step 12
Place ramekins on a baking sheet and add hot water to the baking tray so that it reaches halfway up the side of the ramekins. Bake at 325 F for 25-30 minutes until the internal temperature reaches 170 F. The edges of the crème brûlée should be set, but the center should still be jiggly.
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Step 13
Sprinkle the top with white sugar and use torch to caramelize the sugar. Finally, top with the brown sugar boba pearls.
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Notes
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