泰式奶茶焗布甸 Thai Milk Tea Creme Brûlée
泰式奶茶焗布甸，把經典法式甜品結合泰國奶茶的濃郁茶香。如果你喜歡珍珠奶茶，肯定會愛上這個絲滑、香甜、帶焦糖脆面的新版本！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.
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
Yves Tips~
If you’d like to learn how to brew Thai milk tea, check out my video tutorial linked below.
- 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.