Yields:
2 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 15 Mins
Has anyone grabbed Black Milk Tea With Crème Brûlée from Machi Machi before?
This recipe was inspired by that drink (ὀ⌓ὀ⑅)
The Black Tea Milky Sauce can also be applied to different types of bread!
Ingredients
Adjust Servings
-
Crème Brûlée
- Black Tea Milky Sauce
- A Good Bagel (I will upload my recipe later)
Instructions
-
Crème Brûlée
- Put milk and egg yolk into a small mini pot, and gently bring it to just below boiling point.
- Whisk the yolks, and sugar until sugar dissolves. Add corn flour and plain flour, and whisk together. Pour the hot milk (step 1) into the mixture slowly, whisking constantly. (Otherwise, you will boil the eggs) TIP: Trickle down the sides of the bowl.
- Pour the mixture back into the pot. Cook gently on a low heat until thickened, whisking continuously! TIP (Safest Option): When the mixture becomes thicker, remove it from the heat, and then return it to the heat. Repeat this process until becoming smooth and a bit thickened. *It will be thicker when it cools.
- Add butter and mix well. Put through a sieve to remove any small lumps.
-
Cover custard to chill with plastic wrap.
-
Whisk the softened cream cheese, mix the custard (step 5) together.
-
The final mixture should be like this.
Black Tea Milky Sauce
-
Put all the ingredients into a mini pot. TIP: Slicing the cream cheese into small pieces is easier
- Cook gently on a low heat until thickened, whisking continuously! TIP (Safest Option): When the mixture becomes thicker, remove it from the heat, and then return it to the heat. Repeat this process until becoming smooth and a bit thickened. *It will be thicker when it cools.
-
Put through a sieve to make it smoother.
-
The sauce can be stored in the fridge for 2 weeks.
Assemble the bagel
-
First layer- Black Tea Milky Sauce. Second layer- Crème Brûlée. Third layer- Sugar (shouldn't be too thin)
-
Use a baking torch to melt sugar until caramelised.
