Thai Milk Tea Crème Brûlée combines the classic French dessert with the bold, fragrant taste of Thai milk tea. If you love bubble tea, you’ll love this twist — silky, creamy, and perfectly caramelized.
我最喜愛的法式甜品之一 Crème Brûlée
Crème Brûlée 一直是我很喜歡的法式甜品，輕輕敲開焦糖脆皮，下面是滑順的布甸，香甜又帶一點苦甜回甘。
這次我把泰國奶茶的茶香加入布甸裡，讓熟悉的味道藏在絲滑之間。
焦糖和茶香，一起在口裡慢慢融化，是最好的療癒。
Crème Brûlée is one of my favorite French desserts — tapping through that crisp caramel top to reveal the smooth, custard base is pure joy.
This time, I’ve added the fragrance of Thai milk tea to the custard for a gentle twist. The tea and caramel blend beautifully, melting together in each creamy spoonful.
我一直很愛泰國奶茶的味道，可能跟爺爺那罐茶葉的記憶有關。
能把這份熟悉的茶香做進甜品裡，像把回憶也一起封進了布甸裡。
I’ve always loved the scent of Thai milk tea — maybe because it reminds me of my grandpa’s old tea tin.
Turning that into a dessert feels like sealing a memory inside every bite.
What is Crème Brûlée?
Crème Brûlée 在法文裡就是「焦糖烤布甸」的意思，名字正好點出了它獨有的焦糖脆皮。
最早可追溯到 17 世紀的法國貴族餐桌，後來在西班牙（Crema Catalana）或英國（Trinity Cream）也有類似的做法。
它們的共通點就是滑順的蛋奶布甸，上面撒糖再燒成脆皮，輕輕敲開，才能嚐到底下的甜美與綿滑，是這道甜品最療癒的靈魂。
Crème Brûlée means “burnt cream” in French — a name that perfectly describes its signature caramelized sugar top.
This classic dessert dates back to 17th-century France, where it was served to aristocrats as a special treat.
Similar custard desserts, like Spain’s Crema Catalana or England’s Trinity Cream, share the same idea: a silky custard base topped with a thin layer of crisp, torched sugar.
Cracking through that caramel crust is part of the joy — a sweet contrast to the creamy custard beneath.
FAQ 常見問題 - Thai Milk Tea Crème Brûlée
如何做到口感幼滑？
How do I make the custard silky smooth?
材料混合後，記得在注入布甸容器前過篩一次，可去除多餘氣泡與蛋筋，口感會更細滑。
After mixing, always strain the custard through a fine sieve before pouring it into the ramekins. This removes bubbles and bits, giving you an extra smooth texture.
是否一定要用焗爐？
Do I have to bake it in an oven?
不一定！如果沒有焗爐，也可以像蒸水蛋一樣，蓋上保鮮紙或鋁箔，用蒸鍋隔水蒸至凝固，同樣滑嫩好吃。
Not necessarily! If you don’t have an oven, you can steam it just like a Chinese steamed egg custard — cover with cling film or foil and steam gently until set.
可以做其他味道嗎？
Can I make other flavors?
當然可以！除了泰式奶茶口味，還可以做抹茶、咖啡，或最經典的原味（只用雞蛋和忌廉），簡單卻很好吃。
Absolutely! Besides Thai milk tea, you can infuse the custard with matcha, coffee, or keep it classic — just eggs and cream. Sometimes simple is best.
如何做到糖脆面？
How do I get the caramelized sugar top?
完全冷卻後（最好冷藏 4–6 小時），在表面灑上白砂糖，用火鎗燒至糖溶成焦糖，靜置一會，冷卻後就會變成脆鏡面。
Make sure the custard is fully chilled (ideally 4–6 hours in the fridge). Sprinkle sugar evenly on top, then torch it until caramelized. Let it cool for a minute — the sugar will harden into a crisp, glassy layer.
食譜 Recipe
泰式奶茶焗布甸 Thai Milk Tea Creme Brûlée
Ingredients
- 200 ml Whipping Cream 淡忌廉
- 60 ml Water 水
- 160 ml Evaporated Milk 淡奶
- 3 tablespoon Thai Milk Tea 泰式奶茶葉葉
- 80 ml Condensed Milk 錬奶
- 4 Egg Yolk 蛋⿈
- 4 tablespoon Sugar 砂糖
- a pinch Salt 鹽
- 4 teaspoon 砂糖 1-2 茶匙 裝飾⽤
Instructions
- 預熱焗爐 160 度。 熱⽔備⽤。
- 淡忌廉、⽔及淡奶置於煲內，加熱⾄有泡及冒煙。
- 加入泰式奶茶葉，熄火焗約5分鐘。
- 將奶茶液以密篩隔出茶葉。 稍為放涼，備⽤。
- 蛋⿈加入砂糖、鹽及錬奶拂打均勻。
- 逐少將奶茶液混和。
- 將混合奶蛋漿倒入焗杯。
- 焗盤內注入熱⽔，以160度蒸焗約 35-40分鐘。
- 放涼後，置放雪櫃⾄少4⼩小時或過夜更佳。
- 進食時，加入少許砂糖，再以火鎗燒成焦糖脆⾯，即成。
Notes
- 茶葉不要過度浸泡，以避免產⽣苦澀味。
- 材料混合後，記得在注入布甸容器前過篩一次，可去除多餘氣泡與蛋筋，口感會更細滑。
- 如果沒有焗爐，也可以像蒸水蛋一樣，蓋上保鮮紙或鋁箔，用蒸鍋隔水蒸至凝固，同樣滑嫩好吃。
- 除了泰式奶茶口味，還可以做抹茶、咖啡，或最經典的原味（只用雞蛋和忌廉），簡單卻很好吃。
- Don’t over-steep the tea leaves — this can make the flavor bitter.
- After mixing, strain the custard through a fine sieve before pouring it into the ramekins. This removes bubbles and egg bits for a smoother texture.
- If you don’t have an oven, you can steam it just like Chinese steamed egg custard — cover with cling film or foil and steam gently until set. It’ll be just as silky and delicious.
- You can definitely try other flavors too — like matcha, coffee, or simply keep it classic with just eggs and cream. Simple can be so good!
If you’d like to learn how to brew Thai milk tea, check out my video tutorial linked below.
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