Ingredients
Custard Base
- ½ cup whole milk
- 2 cups heavy whipping cream
- ⅓ cup Thai tea mix
- 4 large egg yolks, room temperature
- ½ cup granulated sugar
- Pinch kosher salt
For Caramelized Top
- ⅓ cup granulated sugar (for brûlée)
Instructions
- Infuse Tea: In a saucepan, combine the whole milk, heavy cream, and Thai tea mix. Stir to mix and steep on low heat for 5-7 minutes until warm and steaming, stirring occasionally to prevent sticking.
- Prepare Eggs and Ramekins: Separate 4 large eggs, reserving the whites for another use. Preheat the oven to 325℉ (163℃). Place six 4oz ramekins in a 13×9” casserole dish and set aside.
- Strain Tea Mixture: Strain the infused cream through a fine mesh strainer into a bowl to remove tea leaves. Some small specks may remain, which is acceptable. Rinse out the pot to remove any residue and return the strained cream to the cleaned pot.
- Add Sugar and Heat Cream: Add ½ cup granulated sugar and a pinch of kosher salt to the cream mixture. Heat over medium, stirring occasionally, until the sugar dissolves fully and the mixture reaches a very low simmer.
- Whisk Egg Yolks: In a medium bowl, vigorously whisk the egg yolks for about 1 minute until they lighten in color and become slightly airy.
- Temper Eggs: Slowly add one ladle of the hot cream to the egg yolks while whisking continuously. Repeat with a second ladle. Then pour the egg-cream mixture back into the pot and whisk immediately to combine evenly.
- Fill Ramekins and Prepare Water Bath: Ladle the custard evenly into the prepared ramekins. Boil water and carefully pour it into the casserole dish around the ramekins, ensuring no water gets inside. The water should reach halfway up the sides of the ramekins.
- Bake Custards: Place the casserole dish on the middle rack of the oven, with the rack slightly pulled out for easier handling. Bake for 20-25 minutes until the custard is set at the edges but still slightly wobbly in the center.
- Cool and Chill: Remove ramekins carefully using tongs and a dish towel and place them on a wire rack. Avoid leaving them in the hot water bath to prevent overcooking. Cool at room temperature for 30 minutes, then refrigerate uncovered for at least 4 hours or overnight.
- Caramelize Sugar Top: When ready to serve, sprinkle a spoonful of granulated sugar evenly across the surface of each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp golden crust. For an optimal crust, add a thin second layer of sugar and brûlée again.
- Serve: Serve immediately after brûlée topping is caramelized for the best texture and flavor contrast.
Notes
- Room temperature egg yolks whisk better and help create a smooth custard.
- Do not skip the straining step to avoid gritty texture from tea leaves.
- Be careful not to let water from the bath get inside the ramekins, or the custard will be ruined.
- The custard will appear slightly jiggly when done baking; it will set further while chilling.
- Use a kitchen torch for the perfect caramelized sugar crust; broiling in an oven can overcook the custard.
- Custards can be prepared a day ahead; just keep refrigerated without topping sugar until serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French, Thai
