Ingredients
Equipment
Method
Custard Preparation
- Microwave heavy cream for about 1 minute until hot, then add Thai tea mix and steep for 20 minutes.
- Preheat oven to 325°F (160°C).
- Strain cream through a fine mesh sieve into a bowl, discarding tea leaves.
- Whisk egg yolks and sugar until smooth and pale.
- Gradually add 1/4 cup of hot cream to the egg mixture while whisking continuously.
- Pour the tempered egg mixture back into the remaining cream and stir gently.
- Stir in vanilla extract into the custard mixture.
- Ladle custard into 6 ramekins, filling about three-quarters full.
- Add hot water to the baking dish halfway up the sides of the ramekins.
- Bake for 35-40 minutes until slightly jiggles in the center.
- Cool ramekins on a wire rack for about 2 hours, then refrigerate for at least 4 hours.
- Sprinkle sugar over each chilled crème brûlée and caramelize with a kitchen torch.
- Serve after allowing the caramelized sugar to cool for a minute.
Nutrition
Notes
Avoid freezing the crème brûlée as it can change the texture. Store in the fridge covered for up to 3 days.