Tiger Creme Brulee Powder (3 in 1) | NEW

Introducing Tiger Creme Brulee, a popular flavor that brings the classic taste of creme brulee to your drinks and desserts. This versatile powdered mix is perfect for creating a luscious foam topping, creamy brulee pudding or walling paste to line the walls of cups just like the signature “tiger stripe” effect in popular boba shops. A velvety finish that customers will love.

Crafted for both professionals and home baristas, Tiger Creme Brulee delivers the perfect balance of sweet custard and subtly burnt caramel. Use it to elevate milk teas, iced lattes, or signature desserts with a velvety finish that customers will love.

Makes 3 items with 1 powder:

• Cream foam to top off your drinks
• Creme brulee pudding for cup layering
• Walling paste to line cups

Rich, creamy, and eye-catching. Tiger Creme Brulee is your next menu favorite.

• Ingredients: non-dairy creamer (glucose syrup, hydrogenated palm oil, sodium caseinate, dipotassium phosphate, diacetyl tartaric acid esters of mono- and diglycerides, silicon dioxide, oil-soluble annatto, vanilla aldehyde), sugar, corn starch, glucose, carrageenan, locust bean gum, potassium chloride, xanthan gum, monopotassium phosphate, flavor, FD&C Yellow No. 5, and FD&C Yellow No. 6
• Volume: 2.2 lbs (1 kg) /bag
• Shelf Life: 18 months unopened at room temperature
• Storage: Store in a cool, dry place
• Country of Origin: Made in Taiwan

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Cream Foam Recipe:

Powder : Water ratio is 1 : 4

• Add 36g (3 tbsp) Tiger Creme Brulee Powder, 18g (2 tbsp) non-dairy creamer, 28cc (1 oz) cane sugar syrup, and 150ml (5 oz) water into a blender
• Turn to crema mode and whisk until whipped
• Pour into your choice of tea
• Bonus: For Walling Paste (Tiger Brulee), freeze until solid at 4°C (39°F). Powder : Water ratio is 1: 3

Creme Brulee Pudding:

Powder : Heavy Cream : Milk ratio is 1 : 1 : 2

• Heat 4 oz heavy cream and 8 oz milk to 175°F in low heat. Do not
  boil.
• Switch off heat and slowly add 4 oz Tiger Creme Brulee
  Powder.
• Stir for 2 minutes or until the powder dissolves.
• Pour the creme brulee mixture in a mold and let it cool at
  room temperature for 10-20 minutes.
• When creme brulee mixture cools, refrigerate for 1-2 hours
  until solid.
• Scoop and serve!