Crème Brûlée Milk Foam Powder | Rich Milk Flavor with a Freshly Torched Caramel Layer
 
This Taiwan-made premix is whipped with cold water to create a fine, smooth milk foam capable of supporting a caramel crust. For beverage shops, cafés, dessert businesses and menu development. One base can support milk tea, coffee, cocoa and other flavored drinks.
 
Flavour & Texture
 
 
 
Rich milk flavor with the toasted aroma of caramelized sugar.
 
 
Adjust ratio, liquid temperature and whipping to control flow, thickness and support.
 
 
Torch to order for smooth milk foam with a thin, crisp caramel layer.
 
 
Menu Inspiration
 
 
 
Crème brûlée milk tea with Assam, Ceylon, oolong or roasted tea.
 
 
Brown sugar pearl milk with a brûlée topping.
 
 
Brûlée coffee, latte, cocoa or chocolate drinks.
 
 
Matcha, roasted tea, taro or UBE brûlée drinks.
 
 
Also suitable as a freshly torched topping for shaved ice, waffles, pudding and dessert cups. Run small trials before selling.
 
 
Basic Preparation
 
Standard Ratio: Milk foam powder to iced water = 1:4, for example 100 g powder plus 400 g iced water. Blend or whip until expanded, evenly textured and able to float steadily on a drink.
 
Richer trial Begin testing at 1:3 for greater richness and surface support. Equipment, batches and base-drink temperature affect results; adjust to shop requirements.
 
Small-Batch Testing Recommended
 
Adjust one variable at a time. Record water temperature, powder-to-water ratio, whipping, refrigeration or resting time, sugar quantity, torching time and the state after serving to establish a consistent shop procedure.