Daifuku Crème Brûlée (ไดฟูกุเครมบรูเล่)

1.Soak gelatin sheets in cold water until softened. Set aside for the custard filling.

2.Whisk egg yolks, sugar, milk, and vanilla extract in a saucepan. Heat over low heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of the spoon. Remove from heat.

3.Add the softened gelatin to the hot custard mixture, stirring until fully dissolved. Strain the mixture for a smooth texture and cool it in an ice bath.

4.Prepare eight 30 ml dome molds by lightly greasing them. Fill the molds with the custard mixture and refrigerate until set, about 2 hours.

5.Combine glutinous rice flour, sugar, water, and vanilla extract in a microwave-safe bowl. Cover with plastic wrap and microwave at 800W for 1 minute. Stir to distribute the heat, re-cover, and microwave for another minute, followed by 30-second intervals until the mochi dough is cooked, elastic, and slightly translucent.

6.Remove the mochi dough from the bowl with a spatula. Dust a work surface with cornstarch and turn the mochi dough onto it. Dust with more cornstarch as needed and roll the dough out thinly. Let it cool completely to avoid melting the custard filling.

7.Place a sheet of plastic wrap on a 5-inch plate.

8.Use a 5-inch round cutter to cut out mochi circles. Brush off excess cornstarch, place the mochi on the plastic wrap, and unmold the custard from the dome mold into the center. Gather the edges of the mochi around the filling, seal tightly, and wrap with plastic wrap to shape into a smooth ball. Chill for at least 15 minutes.

9.Unwrap the mochi balls.

10.Lightly brush the top of the mochi with honey, roll in granulated sugar, and use a torch to caramelize the sugar into a thin layer of caramel. For additional sweetness, add more sugar and torch again. Serve immediately.