Boba Creme Brulee

Makes: 4 crème brulee (depending on size)

Preparation time: 35 minutes

Cooking time: 40 minutes

Difficulty: Hard

Ingredients

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600ml thick cream

6 black tea bags

6 egg yolks

¼ cup sugar

Demera sugar, for top

½ cup tapioca pearls

350ml water

Method

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1. Preheat oven to 140C.

2. For the crème brulee, place the cream and tea bags into a saucepan. Bring to a simmer and remove. Let it sit for 30 minutes for the black tea flavour to infuse. You also might want to squeeze these out every now and then to check the strength of your flavour.

3. In a separate bowl, whisk egg yolks and sugar for a few minutes until thick and pale.

4. Pour the cream/tea mixture into the egg mixture whilst whisking until well combined.

5. Strain the brulee mixture through a fine sieve into pouring jug. Pour the mixture into ramekins.

6. Place the ramekins into a deep medium sized baking dish and fill the baking dish with water until it reaches halfway up the sides of the ramekins.

7. Place the baking dish into the oven and cook until the mixture is just set, about 40 minutes. Remove the ramekins from the baking dish and set aside to cool. Place into the fridge until cold and firm.

8. For the boba, in a saucepan bring water to a boil. Add the pearls in and cook on a low flame, stirring occasionally for 20 minutes until desired chewiness. Drain water and set aside for serving.

9. To serve, sprinkle each brulee with 2 teaspoons of caster sugar. Using the blowtorch, torch the sugar until dark golden, smoking and hardened. Cover the top with the boba balls and enjoy.