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Clear glass jar with brown sugar boba, crème brûlée pudding, hojicha milk tea, ice and a metal straw.

Crème Brûlée Milk Tea

If you love toppings in your milk tea, the crème brûlée, brown sugar boba and toffee in this drink will satisfy all your cravings!
Course Drinks
Cuisine Asian, French
Keyword boba, crème brûlée, egg-free, hojicha, milk tea, non-alcoholic, nut-free, pudding, vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 343 kcal

Ingredients

Crème Brûlée Pudding

  • 2 tablespoons granulated sugar
  • 2 large egg yolks
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract

Brown Sugar Boba

  • ½ cup boba
  • 3 tablespoons brown sugar
  • 1 pinch kosher salt

Hojicha Milk Tea

  • 2 cups milk
  • 3 hojicha tea bags
  • 2 tablespoons granulated sugar
  • 1 pinch kosher salt

Assembly

  • Ice
  • ¼ cup crushed toffee bits

Instructions

Crème Brûlée Pudding

  1. The night before you’d like to drink your milk tea, make the crème brûlée, then chill overnight.
  2. Preheat your oven to 250F.
  3. In a medium bowl, whisk together the sugar and egg yolks until combined. Add the heavy cream and vanilla extract, and stir to combine.
  4. Place a 1 ½ cup capacity ovenproof container in a baking pan with high enough sides so that water can be poured into reach about halfway up the container.
  5. Boil a medium pot’s worth of water.
  6. Pour the custard mixture into the ovenproof container. Open your oven, and pull out the oven rack slightly, then place the baking pan (with the container filled with custard) on the rack.
  7. Gently pour the boiling water into the baking pan, making sure not to splash the water into the custard. Keep pouring the boiling water until it reaches or slightly is above the level that the custard is at. Gently push the oven rack back in and close the oven.
  8. Bake for 35-40 minutes, or until the custard is set. If it looks liquidy, bake for 5 more minutes, then check again. It should be wobbly in the center, but not liquidy.
  9. Remove the custard from the water bath, then let cool at room temperature. Refrigerate until cold.

Brown Sugar Boba

  1. Bring a medium pot of water to a boil, then add the boba, and turn down to a simmer. Cook until translucent throughout (if it’s chalky and matte in the middle, the boba will taste powdery) and soft. The timing will depend on what kind of boba you have, so check the packaging.

  2. Drain the boba, then stir in the brown sugar and salt. Let cool.

Hojicha Milk Tea

  1. Heat the milk until steaming (I think it’s easiest in the microwave, but you can do this over the stove if you prefer). Add the tea bags. Steep the tea for 15 minutes, then add the sugar and pinch of salt. Squeeze out any excess liquid from the tea bags into the milk tea, then discard the tea bags.
  2. Refrigerate until cold, and keep refrigerated until ready to serve.

Assembly

  1. Fill 4 glasses half full with ice. Divide the boba and hojicha milk tea between the glasses, and give everything a stir. Put big spoonfuls of crème brûlée (the bigger the better, you don’t want to add a bunch of little bits) in each cup, and top with toffee bits. Serve cold!

Recipe Notes

Crème Brûlée adapted from Recipe Tin Eats.