Step 1: Cook the tapioca pearls according to package instructions. Once tender, drain and toss them in the brown sugar syrup. Set aside.
Step 2: In a small bowl, whisk the egg yolks with 2 tablespoons of granulated sugar until the mixture becomes pale and slightly thickened.
Step 3: In a separate chilled bowl, whip the heavy cream with vanilla extract and condensed milk until soft peaks form.
Step 4: Gently fold the egg yolk mixture into the whipped cream until smooth and combined. This is your creme brulee topping.
Step 5: To assemble, place half of the prepared boba into each glass. Fill the glasses 3/4 full with ice cubes.
Step 6: Pour the chilled black tea over the ice, leaving about two inches of space at the top of the glass.
Step 7: Carefully spoon the custard mixture over the tea, filling the glass to the brim.
Step 8: Sprinkle a thin layer of granulated sugar over the custard. Use a kitchen torch to caramelize the sugar until it forms a brown, crispy crust.
Step 9: Serve immediately with a wide straw.