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Taiwanese Milk Oolong Crème Caramel

By • Updated September 2026
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This silky crème caramel takes the delicate, buttery notes of milk oolong tea and transforms them into a showstopping afternoon tea dessert. The custard is gently steamed rather than baked, giving it a supremely smooth, melt-in-the-mouth texture that wobbles elegantly when turned out. A glossy amber caramel sauce pools around each ramekin, balancing the natural sweetness of the Jin Xuan oolong.

You'll need a steamer insert to achieve that perfect, silky set—steaming ensures even, gentle heat from all sides, preventing the grainy or curdled edges you sometimes get from a water bath in the oven. The oolong infusion blooms beautifully in the milk without bitterness, and the whole thing comes together in under an hour of active work (though you'll want to chill them for at least four hours). If you've never tried milk oolong's creamy, orchid-like character in a dessert, this is the recipe to start with.

Taiwanese Milk Oolong Crème Caramel
Prep Time25 mins
Cook Time35 mins
Servings4 individual custards
DifficultyMedium

Ingredients

  • 150 ml whole milk
  • 150 ml double cream
  • 8 g milk oolong tea (Jin Xuan or similar, about 2 tbsp loose leaf)
  • 3 large eggs
  • 50 g caster sugar (for custard)
  • ½ tsp vanilla extract
  • 100 g caster sugar (for caramel)
  • 3 tbsp water
Nutrition per serving:
Calories: 285
Fat: 16g
Sugar: 32g
Protein: 7g

Instructions

1
Make caramel: In a small saucepan, dissolve 100 g caster sugar in 3 tbsp water over medium heat. Swirl gently (don't stir) until the syrup turns a deep amber colour, 5–7 minutes. Immediately pour into four 150 ml ramekins, tilting to coat the bases. Set aside.
2
Infuse oolong: Combine the milk and double cream in a saucepan. Bring just to a simmer, then remove from heat and stir in the milk oolong leaves. Cover and steep for 8–10 minutes. Strain through a fine-mesh sieve, pressing gently on the leaves; discard the spent tea.
3
Mix custard: Whisk together the eggs, 50 g caster sugar and vanilla extract in a bowl until smooth but not frothy. Gradually pour in the warm oolong-infused cream, whisking constantly. Strain the custard mixture through a sieve into a jug (this ensures a silky texture).
4
Fill ramekins: Divide the custard evenly among the four caramel-lined ramekins. Cover each ramekin loosely with foil to prevent condensation drips.
5
Steam: Place the ramekins in a steamer insert set over a pan of simmering water. The water should not touch the base of the steamer. Cover and steam gently for 30–35 minutes, until the custards are just set with a slight wobble in the centre.
6
Chill: Remove the ramekins from the steamer and let cool to room temperature. Refrigerate for at least 4 hours (or overnight) to firm up and let the flavours meld. The Taiwanese oolong notes deepen beautifully as they chill.
7
Serve: To unmould, run a thin knife around the edge of each custard, place a serving plate on top, and invert quickly. The caramel will pool around the custard in a glossy sauce. Serve chilled.

🫖 Equipment You'll Need

A steamer insert (ideally multi-tier bamboo or stainless steel) is essential for this crème caramel because it delivers gentle, even heat from all sides—no hot spots, no risk of the custard curdling at the edges. Unlike a water bath in the oven, steaming keeps the temperature steady and the texture supremely silky, which is exactly what you want for a delicate oolong-infused custard.

See our steamer insert picks →

Expert Tip: Prevent Bubbles

Don't whisk the custard mixture too vigorously—you want it smooth, not frothy. Any air bubbles will mar the silky surface. Straining twice (once after infusing, once after mixing) guarantees that restaurant-quality texture.

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