Thai Tea Crème Brûlée
This creamy, floral Thai Tea Crème Brûlée combines the rich texture of classic crème brûlée with the traditional flavors of Thai iced tea. It’s thick and luscious, featuring the signature caramelized top and a distinctive, unique taste.
Servings: 6 ramekins
Calories: 431kcal
Equipment
- Six, 4oz ramekins
- 13x9” casserole dish
- Cheesecloth (optional)
- Large measuring cup or bowl
- Kitchen torch
Ingredients
- 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
- ⅓ cup granulated sugar for brûlée
Instructions
- Add the milk, heavy cream, and Thai tea mix to a saucepan, stir, and steep the tea on low for about 5-7 minutes until warm and steaming. Continue stirring occasionally.½ cup whole milk, 2 cups heavy whipping cream, ⅓ cup Thai tea mix
- Separate 4 eggs, reserving the whites for another time.4 large egg yolks
- Preheat the oven to 325℉ and add the empty ramekins to a 13x9” casserole dish. Set aside.
- Strain the cream through a fine mesh strainer into a bowl to remove the large pieces of tea, then rinse out the pot to remove all pieces.
- Note: some specks of tea will remain, this is ok.
- Transfer the mixture to the cleaned pot and add the sugar and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and it comes to a very low simmer.½ cup granulated sugar, Pinch kosher salt
- During this time, vigorously whisk the egg yolks in a medium-sized bowl for about 1 minute. The mixture will become a bit lighter in color and slightly airy.
- Once the cream comes to a simmer, drizzle in one ladle full of cream to the egg mixture while whisking. Do the same with a second ladle, then transfer the egg mixture into the pot with the cream. Whisk immediately until combined. Ladle the mixture evenly between the ramekins.
- Boil a small pot of water and pour it into the pan in between the ramekins (don't get any into the ramekins). Place the pan onto the center rack of the oven (with the rack slightly pulled out), and fill the pan halfway with the hot water.
- Bake for 20-25 minutes. The custard will still feel rather sloshy and jiggly, but will be slightly set on the edges.
- Remove from the oven, and very carefully transfer the ramekins to a wire rack to cool using tongs and a dish towel. Keeping them in the water will cause the custard to overcook. Cool for 30 minutes, then transfer to the fridge for at least 4 hours, or overnight (uncovered).
- When ready to serve, add a spoonful of sugar to the top of one ramekin, rotate the ramekin to spread evenly, then dump the excess sugar to the next ramekin and repeat.⅓ cup granulated sugar
- Use a kitchen torch to brûlée the sugar until caramelized. Then, sprinkle on a thin layer of sugar with your fingers and brûlée again. This double method creates the best crust and crack.
- Serve immediately.
Video
Notes
Only sugar and torch the amount you plan to serve. Unsugared custards will store in the fridge for 5 days. Brûléed ramekins will store for a day, then the sugar layer will become soft and syrupy.
To brûlée the sugar under a broiler, set the broiler to high and allow it to get very hot. Move an oven rack as close to the broiler as possible. Place the sugared ramekins on a cookie sheet, then broil until the sugar becomes caramelized. Watch the entire process and don't walk away. Move and rotate ramekins, as needed, to catch the hot spots. Refrigerate for 30 minutes to allow the custard to re-set before serving.
Nutrition
Calories: 431kcal | Carbohydrates: 32g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 216mg | Sodium: 35mg | Potassium: 120mg | Sugar: 32g | Vitamin A: 1380IU | Vitamin C: 0.5mg | Calcium: 93mg | Iron: 0.4mg
