Thai Tea Crème Treat (Print Version)
# Ingredients:
→ Main stuff
01 -
4 egg yolks
02 -
120 ml sweetened condensed milk
03 -
480 ml heavy cream
04 -
120 ml whole milk
05 -
120 ml Thai tea blend
06 -
2 tablespoons granulated sugar (for the top)
# Instructions:
01 -
Heat the oven to 150°C and put some water on to warm up.
02 -
Mix the heavy cream, milk, and Thai tea blend in a pot. Stir occasionally while heating until it boils, then take it off the heat and let it sit for 5–10 minutes.
03 -
Run the mixture through a fine strainer or one lined with several layers of cheesecloth. Toss out the tea leaves.
04 -
In a heatproof bowl, whisk the egg yolks with the sweetened condensed milk until smooth. Slowly pour in the tea-infused cream while stirring non-stop so the eggs don't scramble.
05 -
Pour the custard evenly into three 230 ml ramekins. Place them inside a deep baking dish or cake pan that's at least 5 cm deep. Add just enough hot water to the pan to come halfway up the sides of the ramekins. Bake in the oven for 25–30 minutes, until the edges are firm but the centers still jiggle a bit.
06 -
Take the ramekins out of the water bath gently and let them cool on the counter until they're just warm. Then, pop them in the fridge for a couple of hours or up to 3 days.
07 -
Sprinkle a thin layer of sugar on each chilled custard and caramelize it with a kitchen torch until golden brown. Let it set for a few seconds before serving. If you don't have a torch, put them under a very hot oven broiler (about 230°C) and watch closely—check every 20–30 seconds so it doesn't burn.
# Notes:
01 -
Pour the hot cream in slowly while stirring to keep the yolks from cooking.