Ingredients
Custard Base
- 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 or extract
Topping
- 2-3 tbsp granulated/castor sugar
Instructions
- Heat Cream and Milk: In a saucepan, combine the heavy cream and whole milk. Heat on low until the mixture just begins to simmer, being careful not to boil. Remove from heat and add the Thai tea mix. Let it steep for 15 minutes to infuse the flavors.
- Preheat Oven: While the tea infuses, preheat your oven to 300°F (150°C) to prepare for baking the custards.
- Prepare Egg Mixture: In a medium bowl, whisk together the egg yolks, granulated sugar, and vanilla paste until well combined. Set aside while the tea steeps.
- Strain and Reheat Cream: Strain the infused cream through a fine-mesh sieve to remove the tea leaves. Return the cream to the saucepan and heat again on low until it just begins to simmer—do not boil. Remove from heat.
- Combine Mixtures: Slowly and gradually drizzle the hot cream into the egg yolk mixture while whisking constantly to prevent curdling and to create a smooth custard base.
- Strain Custard Base: Pass the combined custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout to ensure smoothness.
- Fill Ramekins and Prepare Water Bath: Divide the custard mixture evenly into four 3-inch (7.5 cm) diameter ramekins. Remove any foam or air bubbles from the surface. Place the ramekins in a baking pan and carefully pour boiling water into the pan, surrounding the ramekins without splashing water inside.
- Bake Custards: Bake in the preheated oven for 35-40 minutes or until the custard is mostly set but still has a slight wobble in the center. Baking time may vary based on ramekin depth. Remove ramekins from the water bath and allow to cool.
- Chill Custards: Once cooled to room temperature, refrigerate the custards for at least 2 hours to set fully, up to three days if needed.
- Caramelize Sugar Topping: When ready to serve, sprinkle 1 1/2 to 2 teaspoons of granulated sugar evenly on the surface of each custard. Tap the ramekin edges to spread the sugar evenly. Use a kitchen blow torch, moving in a circular motion to caramelize the sugar until it turns a deep amber. Alternatively, place under a broiler briefly to achieve the caramelization.
Notes
- Do not let the cream boil when heating to avoid curdling and altering flavor.
- Straining the custard mixture ensures a smooth texture without lumps.
- Use caution when handling boiling water for the water bath to avoid splashing into the custards.
- For the caramelized topping, a blow torch yields the best control and even caramelization, but a broiler can be used as an alternative.
- Chilling time can be extended up to 3 days to intensify flavors and improve texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French, Thai
