Milk Tea Crème Brûlée

Updated at: Thu, 17 Aug 2023 10:38:32 GMT

Step 1

In a small pot, combine 40 g of the tapioca starch, water, and brown sugar until homogenized.

Step 2

Heat over medium until the mixture thickens and develops a sticky consistency. Add the remaining tapioca starch and remove from the heat.

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.

Step 6

Drain the cooked boba and rinse with cold water.

Step 7

In a pan, heat up ½ cup of brown sugar over medium until melted and add in boba, mixing until coated.

Step 8

Preheat oven to 325 F.

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.

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.

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.

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.

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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