Thai Tea Creme Brulee

This Thai Tea Creme Brulee recipe is an absolute dream. Think of this dessert as a Thai tea custard; all the flavors of the well-known and coveted drink in silky, creamy custard form.

📝 Ingredients

• 2 1/2 cups heavy cream
• 1/2 cup Thai tea mix
• 1 1/2 teaspoons teaspoons pure vanilla extract
• 5 large egg yolks
• 1/4 teaspoon kosher salt
• 1/2 cup sugar, (plus more for topping)

👨‍🍳 Instructions

1. 1Preheat oven to 325°F and move oven rack to the middle.
2. 2In a saucepan, add cream, pure vanilla extract and Thai tea mix. Whisk to combine and heat over a medium-low flame for a few minutes, just until you begin to see steam rise from the mixture and just until warm. Do not allow mixture to boil. Remove from heat, and allow mixture to steep for 15 minutes.
3. 3Meanwhile, add yolks, salt, and sugar to a mixing bowl. Whisk until light and creamy. Set aside.
4. 4Place cheesecloth into a double-rod strainer and over a mixing bowl. Pour in cream mixture, then squeeze cheesecloth. Discard tea leaves.
5. 5Temper the eggs by stirring in one quarter of the cream into the egg mixture and whisk. Repeat until fully combined. Skim and discard any foam from the top.
6. 6Place four 8-ounce shallow ramekins into a baking dish then pour in the mixture. Add boiling water halfway up the sides of the ramekins. Bake for 35-40 minutes, checking at the 30-minute mark. Centers should be set, having a wobble when you tap the sides.
7. 7Cool completely, then refrigerate for at least 3 hours.
8. 8When ready to serve, top each custard with a teaspoon of sugar and spread out sugar evenly. Carefully torch in a circular motion, 4 inches away from the top, until sugar melts and turns an amber color.
9. 9Enjoy!