Thai Tea Creme Brûlée

Whisk together the egg yolks until light and fluffy.

Steep the tea in milk until hot, then straight through a fine mesh sieve, pushing out as much liquid as possible from the Thai tea leaves.

Add ladlefuls of the hot milk tea to the egg yolks and whisk to temper the mixture.

Pour everything back into the pot and whisk until simmering on the sides and the custard begins to thicken slights.

Add the 4oz ramekins to a casserole dish. Ladle the Thai tea mixture evenly into the ramekins.

Pour boiling hot water into the casserole dish in between the ramekins (filling halfway), then bake.

Add a thin layer of sugar to the cooled custard and torch.

Add a second layer of sugar and torch one more time before serving.