Asian coffeeshop inspired crème brûlée & brown sugar boba mille crêpe cake! Light fluffy vanilla flavoured whipped cream sandwiched in between layers of crêpes, topped with a crispy caramel glaze and served with a thick cream and a brown sugar boba sauce 🔥
Took me a while to refine and make sure I get a good version of this recipe to share it with you guys. I think it improved a lot since the last attempt! Much thicker cream layers, smoother brown sugar boba sauce – let me know what you think👌🏻
Crème Brûlée & Brown Sugar boba Mille Crepe
Ingredients
- Crepes: yields 20x20cm crèpes
- 3 eggs
- 450 ml milk
- 50 g sugar
- 150 g flour
- some melted butter for cooking
Cream Filling:
- 600 ml double cream / whipping cream
- 60 g sugar
- 1 tsp vanilla extract
Toppings:
- 1 cup tapioca pearls
- 2 cups brown sugar
- 1 cup water
- 200 ml cream
- 20 g sugar
- + extra sugar for caramel glaze
Instructions
- Mix all the crepe ingredients together until well combined. You can opt to pass it through a sieve to make sure that the batter is smooth
- In a pan on low heat, brush the surface with some melted butter and pour in enough of batter so that it covers the entire surface (you want to keep the crepes as thin as possible)
- After about 40 seconds, once you see that the crepe batter has become opaque, flip and cook the other side for another 15-30 seconds
- Repeat the process until you finish the batter. Let the crepes cool before assembling
- Whip the double cream with sugar until you get soft peaks. I added some vanilla extract but you can also infuse any flavour into your cream by heating it up with said ingredient before cooling it then whipping it up.
- Assemble by layering a layer of crepe and a layer of cream until you finish. Leave the cake to refrigerate while we prepare the other components
- Boil the tapioca pearls for about 4-5 minutes until they are cooked, then transfer into a bowl of cold water
- In a pan, add the brown sugar and water. Give it a stir and bring to a bowl. Let it simmer and reduce for a few minutes until the liquid thickens. Add in the tapioca pearls and let it simmer for about 15 minutes until you get a thick syrup like consistency
- For the cream sauce, add the sugar with the cream and lightly whip until it thickens
- Take the cake out of the fridge, dust some sugar on the top then using a blow torch, flame just above the sugar and keep moving it round and round from the center outwards until the surface is completely caramelized.
- Serve the cake with the cream sauce and brown sugar boba sauce
Did you make this recipe?
If you’ve made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com
