A Silky, Caramelized Dessert Inspired by Malaysia’s Most Iconic Beverage
Teh tarik, with its frothy pour and bold, creamy flavor, is a national treasure. This crème brûlée pays tribute to that velvety milk tea, infusing classic French custard with the robust aroma of black tea, condensed milk, and evaporated cream. Crack through the glassy sugar shell to reveal a luscious custard base that whispers sweet spice and full-bodied tea—sophisticated yet nostalgic, indulgent yet familiar.
Ingredients
Serves 4
- 250ml heavy cream (1 cup)
- 100ml evaporated milk (⅖ cup)
- 2 tbsp sweetened condensed milk
- 2 tbsp fine sugar, plus more for brûlée topping
- 3 egg yolks
- 2 tbsp strong black tea leaves (e.g., Ceylon or Assam)
- Pinch of salt
Instructions
In a saucepan, gently heat the heavy cream, evaporated milk, and condensed milk until steaming but not boiling. Add the tea leaves, cover, and let steep for 15 minutes to extract full flavor.
Strain the mixture and reheat gently. In a separate bowl, whisk egg yolks, sugar, and a pinch of salt until pale. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper.
Strain the custard again for silkiness, then pour into ramekins. Place the ramekins in a baking dish and fill halfway with hot water to create a water bath. Bake at 150°C (300°F) for 30–35 minutes, or until just set with a slight jiggle in the center.
Cool at room temperature, then chill for at least 4 hours, or overnight. When ready to serve, sprinkle each custard with an even layer of fine sugar and torch until golden and crisp.
Cooking Tips
Use high-fat evaporated milk for an authentic teh tarik depth. Steep your tea leaves long enough to impart bold flavor, but don’t overheat—gentle infusion is key. Brûlée the sugar just before serving for the perfect crack. If you don’t have a torch, place under a hot grill for 1–2 minutes. Garnish with a swirl of milk foam or a tea-dusted biscuit for dramatic flair.
