This drink is full of different textures that make it so delicious. You have the creaminess of the custard (crème brûlée), the crunchiness of the caramelized sugar, and the chewiness of the tapioca pearls. Every bite is exciting and you'll want to dig into another one.
Methods to caramelize the sugar:
Using a grill lighter: This is perfect for small surfaces like this recipe.
The Brûlée Torch: Used in restaurant kitchens and home kitchens, this is the most classic and in many ways practical tool. Move it back and forth steadily across the surface of the sugar to melt and caramelize the sugar evenly and to keep from melting the custard by focusing too long on one spot.
The Broiler: You can also broil your crème brûlée, which is very practical. Heat your broiler up super hot, and put the rack just underneath. Make sure the custard is very cold and fully set — overnight, ideally. You have to be careful not to crack the dish, and you will get less even colouring and caramelization than with a torch, but this is still a very practical method.
Whichever method you use, remember the sugar has to set. After you’ve melted and caramelized the crème brûlée top, let it rest and harden for up to half an hour.
Crème Brûlée Mix:
- 2 Egg yolks
- 65ml Castor sugar
- 1ml Vanilla essence
- 90ml Cream
- 40ml Chocolate milk powder (Coffee milk powder if preferred)
- 40ml Condensed milk
- 50ml Boiling water
- 120g Dark Chocolate
- Pinch of salt
- 800ml Full cream milk (of your choice)
- 1/2 Cup cooked tapioca pearls
- Ice cubes
Make the chocolate milk mix:
- Boil some water in a saucepan to make a bain marie.
- Once the water is boiling, reduce to a low heat and melt the chocolate in the bain marie until smooth.
- Sprinkle a pinch of salt over the melted chocolate, it intensifies the chocolate's flavour. Add the milk powder in batches while the chocolate is still warm and stir well. If you love a coffee-chocolate flavour, our coffee milk powder will go really well here instead.
- Add the condensed milk to the chocolate mix.
- Add the boiling water and mix until smooth.
- Now add only half of the milk and whisk until smooth.
- Strain the chocolate milk mix into the remaining milk to avoid any lumps. Mix well.
Make the Crème Brûlée:
- Prepare your bain marie again.
- In a separate bowl, mix your egg yolks, sugar and vanilla essence together and mix well.
- Place it on the bain marie and mix some more until thickened.
- Once you can make a figure 8 with your mixture, it is ready.
- In a separate bowl, whisk the cream until it forms medium stiff peaks.
- Gently fold the cream into the egg mixture. The more you mix it, the runnier it will be. You want a consistency such as pouring custard.
Assemble your drink:
- Scoop your cooked tapioca pearls (see our recipe on how to cook tapioca) into a glass or cup.
- Add some ice and pour the chocolate milk over the ice.
- Pour the crème brûlée over the chocolate milk. It will make a beautiful layer.
- Sprinkle a thin layer of brown sugar on the surface of the crème brule.
- Take a grill lighter to create the caramelized sugar sheet on the surface. Move back and forth with the flame across the surface of the sugar to melt and caramelize the sugar evenly. Keep from melting the custard by focusing too long on one spot.