Ingredients
Scale
- 1 1/4 cups heavy cream
- 3/4 cup whole milk
- 1/4 cup Thai tea mix
- 5 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla paste
- 2-3 tbsp granulated sugar (for topping)
Instructions
- In a saucepan, combine heavy cream and milk over low heat until simmering (do not boil). Remove from heat and add Thai tea mix. Steep for 15 minutes.
- Preheat the oven to 300℉ (150℃).
- In a bowl, whisk together egg yolks, sugar, and vanilla paste until combined.
- Strain the infused cream through a fine-mesh sieve back into the saucepan and heat until simmering again. Gradually whisk hot cream into the egg mixture.
- Strain this mixture again into a measuring cup with a pouring lip.
- Divide custard evenly among ramekins placed in a baking pan. Carefully add boiling water to the pan, avoiding splashes into the ramekins.
- Bake for 35-40 minutes until set but slightly wobbly in the center.
- Cool completely at room temperature, then refrigerate for at least two hours or up to three days.
- Before serving, sprinkle sugar on top of each custard and caramelize using a blowtorch or broiler.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 ramekin (120g)
- Calories: 290
- Sugar: 22g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 210mg