How To Make Crème Brûlée Mille Feuille Pastry (Osaka Patisserie Grenier Copycat Recipe)

Tucked in the heart of Osaka, Patisserie Grenier is a must-visit gem for both locals and tourists. Though set in the middle of the city, it feels like a hidden corner of Paris. Its elegant interior, filled with vintage charm, makes it a favorite for photos and sweet indulgence. The shop draws long daily lines as visitors flock for its signature Crème Brûlée Mille-Feuille and inventive flavors like matcha, yuzu, and seasonal fruits.

What's so special about this dessert is, it combines the crispiness of puff pastry with the creamy richness of vanilla custard, topped with a caramelized sugar layer. But what exactly is crème brûlée, and how can you make it perfectly at home?

Crème brûlée in French means “burnt cream”. It is a decadent custard dessert made with cream, egg yolks, and sugar, topped with a thin layer of caramelized sugar. It’s known for its contrast of textures: silky custard beneath a brittle, crackling sugar crust. Traditionally served in small ramekins, it’s a staple of French patisseries and high-end restaurants, but it's easier to make than you think.

To make crème brûlée perfectly, it is important to use a water bath (bain-marie). Place ramekins in a deep pan, pour hot water halfway up the sides, and bake until set but still jiggly in the center.

To make this Crème Brûlée Mille-Feuille, you’ll start by preparing a smooth and creamy custard. This rich filling is then layered between light, flaky puff pastry sheets to create the perfect balance of textures. Finally, a caramelized sugar topping adds that signature crackly finish, just like the popular version from Osaka.

The crisp, glassy layer of caramelized sugar isn't just a texture; it's a signature!

Here are three ways to achieve it:

• With a kitchen torch: This is the most popular and precise method. Sprinkle a thin, even layer of sugar over the chilled custard. Using a culinary torch, melt the sugar until it bubbles and turns golden brown. Let it cool for a minute to harden into a crisp shell.
  
• Under the broiler: Place your custard dishes on the top oven rack under a preheated broiler. Keep a close eye on them and rotate if needed. In 1–3 minutes, you’ll have a lovely brûlée top—just be careful not to burn the sugar.
• With a sugar iron: A traditional French method, though rare today. Heat a cast-iron disk (or metal tool) until red-hot, then press it gently onto the sugared custard surface. It leaves a beautiful, slightly rustic caramel layer.

The classic vanilla crème brûlée is amazing, but why stop there? You can easily switch things up with flavors like vanilla bean, espresso, matcha, or a hint of yuzu zest.

Whether you're a fan of classic French desserts or looking to impress with something new, this crème brûlée mille-feuille is the perfect treat. With its flaky pastry, silky custard, and crackly caramel top, every bite is pure magic. Give it a try! You’ll feel like you’ve brought a bit of Osaka home.

If you enjoy making desserts like this, you might also love trying your hand at other Japanese-inspired sweets. Check out our recipe for light and creamy Japanese choux cream (cream puffs), or try the nostalgic korone, soft cone-shaped breads filled with chocolate or custard. You can also explore the rich, gooey indulgence of Hokkaido baked cheese tarts, or layer up something elegant with our matcha crepe cake (matcha mille crêpe). Each recipe brings a different flavor of Japan to your kitchen.