Description
Thai Tea Creme Brulee is a delightful fusion of Thai tea and classic French dessert, featuring a velvety custard base infused with the aromatic flavors of Thai tea, topped with a crisp caramelized sugar crust.
Ingredients
Scale
Custard:
- 1 1/4 cups (300 ml) heavy cream
- 3/4 cup (180 ml) whole milk
- 1/4 cup (20 gr) Thai tea mix
- 5 egg yolks
- 1/4 cup (50 gr) granulated/castor sugar
- 1 tsp vanilla paste/extract
Topping:
- 2–3 tbsp granulated/castor sugar
Instructions
- In a saucepan, combine heavy cream and milk. Heat until simmering, then add Thai tea mix. Steep for 15 minutes.
- In a bowl, whisk egg yolks, sugar, and vanilla. Set aside.
- Strain infused cream, reheat, then slowly whisk into yolk mixture.
- Strain mixture into ramekins, bake in a water bath for 35-40 minutes.
- Cool, refrigerate for 2 hours.
- Caramelize sugar on top using a blow torch or broiler.
Preheat oven to 300℉/150℃.
Notes
- You may use heavy cream instead of milk for a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 24g
- Sodium: 51mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.4g
- Protein: 7g
- Cholesterol: 319mg