The first time I had milk tea crème brûlée, it was made by a chef friend during a dinner party. I was expecting something simple—classic, maybe a little dressed up. But one spoonful of this smooth, tea-infused custard topped with chewy brown sugar boba pearls, and my mind was blown. It was the perfect mashup of nostalgic milk tea flavor with the rich elegance of crème brûlée.
This dessert brings together the silky texture of French crème brûlée with the deep, toasty notes of black tea and brown sugar—flavors found in so many beloved Asian drinks. The boba topping adds a chewy contrast that takes this dessert into playful, unexpected territory. Whether you’re making it for a dinner party or just want to elevate your dessert game, this milk tea crème brûlée is a stunning way to breathe new life into a classic.
✨ Tips for the Best Milk Tea Crème Brûlée
- Use strong black tea (like Ceylon) for bold milk tea flavor
- Don’t overheat the cream or you’ll lose the nuanced tea notes, prevent it from boiling
- Boba is best served fresh—cook it close to serving time for ideal texture
- A fine mesh strainer ensures smooth, lump-free custard every time
🌟 Why You’ll Love This Milk Tea Crème Brûlée
- A modern twist on a timeless dessert
- Infused with black tea for milk tea flavor lovers
- Topped with chewy, glossy brown sugar boba pearls
- Rich, creamy custard with a crisp sugar top
- Elegant enough for special occasions, simple enough to prep ahead
Milk Tea Crème Brûlée with Brown Sugar Boba
4
servings30
minutes40
minutesIngredients
- Milk Tea Crème Brûlée
480 g 480 heavy cream
4 4 black tea bags
1/4 tsp 1/4 salt
1 tsp 1 vanilla extract
3 large 3 egg yolks
1 large 1 whole egg
50 g 50 brown sugar
Granulated sugar, for caramelizing
- Brown Sugar Boba Pearls
80 g 80 tapioca starch
40 g 40 water
30 g 30 brown sugar (for dough)
1/2 cup 1/2 brown sugar (for glaze)
Directions
- Make the Boba Dough
- In a small pot, combine 40g tapioca starch, water, and 30g brown sugar. Heat over medium, stirring, until the mixture thickens and becomes sticky. Remove from heat and stir in the remaining tapioca starch.
- Shape the Boba
- Transfer dough to a clean surface and knead until smooth (about 5 minutes). Cut into 4 pieces, roll into thin ropes, then cut into small pieces and roll into balls. Coat lightly in tapioca starch to prevent sticking.
- Cook the Boba
- Bring a pot of water to a boil. Add the pearls and simmer for 20–25 minutes, stirring occasionally. Remove from heat and let rest for 10 minutes. Rinse under cold water and drain.
- Glaze the Boba
- In a pan over medium heat, melt ½ cup brown sugar. Add cooked pearls and stir to coat evenly in the syrupy glaze. Set aside.
- Infuse the Cream
- Preheat oven to 325°F (160°C). In a small pot, bring heavy cream to a simmer. Add the tea bags and steep for 5 minutes. Squeeze the bags to extract full flavor. Stir in salt and vanilla extract.
- Prepare the Custard
- In a bowl, whisk together egg yolks, whole egg, and brown sugar. Slowly pour a bit of the warm cream into the eggs to temper, then gradually mix in the rest.
- Strain and Pour
- Strain the custard through a fine mesh sieve for a silky texture. Pour into ramekins, and torch the tops lightly to pop any bubbles.
- Bake in Water Bath
- Place ramekins in a baking tray and pour in hot water until it reaches halfway up the sides. Bake for 25–30 minutes, or until the edges are set but the centers are still jiggly. Internal temp should hit 170°F (77°C).
- Chill and Torch
- Let custards cool to room temp, then refrigerate for at least 2 hours (or overnight). Before serving, sprinkle with granulated sugar and torch until golden and crisp.
- Finish with Boba
- Spoon a small handful of brown sugar boba pearls over each brûlée for the final, chewy flourish.
✅ Final Thoughts
This Milk Tea Crème Brûlée with Brown Sugar Boba is a creative and comforting dessert that blends two beloved traditions: the refinement of French custard and the nostalgia of Asian milk tea culture. It’s a fun, unexpected way to elevate a classic and share something truly memorable with friends or guests.Whether you’re experimenting with fusion desserts or just love anything with boba, this recipe brings together texture, depth, and elegance in every bite.
