Description
A rich and creamy dessert infused with the unique flavors of Thai tea, finished with a crunchy caramelized sugar topping.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup brewed Thai tea
- 5 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, combine heavy cream and brewed Thai tea. Heat over medium until just simmering.
- In a bowl, whisk together egg yolks and granulated sugar until pale.
- Gradually pour the hot cream mixture into the egg yolk mixture while whisking continuously.
- Add vanilla extract and mix well.
- Pour the mixture into ramekins, then place them in a baking dish filled with hot water (water bath).
- Bake for about 30-35 minutes or until set.
- Chill in the refrigerator for at least 2 hours.
- Before serving, sprinkle brown sugar on top and caramelize with a kitchen torch.
Notes
- For best results, let the custard set in the fridge overnight.
- Be careful when caramelizing the sugar to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg