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Creamy Thai Tea Treat

Featured in Sweet treats that make you happy.

Learn how to make a silky cream flavored with Thai Tea and topped with crisp caramel. Soak Thai Tea in heated cream and milk for a flavorful base. Mix it gently with egg yolks and condensed milk, then cook it in a hot water bath for a perfect texture. Chill it well, sprinkle sugar on top, and caramelize it for a golden layer. A delicious twist bringing tradition and sweetness together.

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Maria from tastyhush
Updated on Tue, 17 Jun 2025 16:10:09 GMT
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Creamy Thai Tea Dessert | tastyhush.com

This Thai tea brûlée brings a fun twist to the classic French favorite. You get bold Thai tea flavor mixed into rich creaminess for a treat you won't forget anytime soon.

I found this idea when I was exploring Thailand. Ever since, it’s been the dessert I bring out for special moments. One bite and I’m back on those busy Bangkok streets.

Tasty Ingredients

  • 2 cups heavy cream: gives you that signature thick, silky texture you expect
  • 1/2 cup milk: lightens up the richness just a touch without making it thin
  • 1/2 cup Thai tea mix: use genuine Thai tea, the spicier the better for big flavor
  • 4 large egg yolks: hold everything together and add a creamy base
  • 1/2 cup sweetened condensed milk: brings a unique caramel-like sweetness that really works with the tea
  • 2 tablespoons granulated sugar for topping: go with superfine sugar so it melts and crisps up right

Step-by-Step Directions

Crisp the top:
Once the custards are cold, sprinkle a thin layer of sugar over each. Fire up a kitchen torch and melt the sugar till golden and glassy. Let it set for just a bit to harden.
Chill out:
Take them gently out of the hot water and leave on the counter till barely warm. Pop them in the fridge at least 2 hours, or leave for up to 3 days so they really set up.
Bake in a water bath:
Pour into three 8-ounce ramekins and set them in a deep dish. Add your hot water so it’s halfway up the sides. Bake 25 to 30 minutes, till the edges hold but the middle still jiggles a bit.
Make the cream base:
Whisk the yolks and condensed milk together in a heatproof bowl till it’s smooth and thickish. Little by little, pour in the hot Thai tea cream, whisking so you don’t end up with scrambled eggs.
Strain it:
Take a fine mesh strainer or cheesecloth and pour the infused cream through, pressing a bit to pull out all the flavor. Toss the tea leaves and make sure the liquid is perfectly smooth.
Infuse the tea:
Put the cream, milk, and Thai tea mix in a saucepan over medium heat. Slowly bring it just to a boil, stirring now and then. When it gets there, remove from heat and let sit five to ten minutes so the tea flavor really shines.
Get your oven ready:
Set it to 300°F. You’ll also want to start heating water for your water bath—it should be hot, but not boiling, for gentle cooking.

The Thai tea really makes this stand out. When I first served it to friends, they were blown away by the mix of familiar and fresh flavors. People keep asking for it!

Storing and Serving

Keep your brûlées (before torching) in the fridge, covered tight, for up to three days. Don’t add the caramel sugar until right before eating so you keep that awesome crackly contrast. Once you torch them, try to eat within the hour for the best texture.

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Creamy Thai Tea Custard | tastyhush.com

Tasty Variations

Play around with different teas—try matcha, chai, or Earl Grey for new flavors. For something special, drop in a pandan leaf or add a little fresh ginger while steeping for a warming kick.

Perfect Match

Pair this Thai tea brûlée with juicy fruits like mango or lychee—they really make the flavors pop. A little sprinkle of cardamom on your fruit makes it sing. Want to go all out? Have it with iced Thai tea, too.

Pro Tips

  • Always drizzle the hot cream into the yolks bit by bit while whisking to avoid scrambled eggs.
  • For a great sugar crust, do two thin layers of sugar, torching between each for that pro crackle.
  • You want the finished dessert to wiggle just a little in the middle; overbaking will give you a less silky mouthfeel.

Frequently Asked Questions

→ Can I use a different tea instead of Thai Tea?

Absolutely! Teas like chai or matcha can work, creating their own unique twist to the dessert.

→ How do I keep the egg yolks from scrambling?

Slowly pour the warm Thai Tea mixture while whisking without stopping. This tempers the eggs so they don’t cook too quickly.

→ Can I make this dessert ahead of time?

Sure thing! Prepare it up to three days ahead, but only caramelize the top just before serving for the best crunch.

→ What if I don’t have a torch for caramelizing?

Use the oven's broiler at a high temperature (450°F / 230°C). Place the dessert close to the heat and watch carefully to avoid burning the sugar.

→ Why is the center of my cream still runny?

Make sure you cook it for the right amount of time. The edges should set while the middle stays slightly jiggly. Cooling it will help it firm up completely.

Thai Tea Caramel Cream

A sweet blend of Thai Tea and caramel for a fancy dessert that's hard to resist.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: Thai

Yield: 3 Servings (3 servings of 230 ml)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 4 egg yolks
02 120 ml sweetened condensed milk
03 120 ml Thai tea blend
04 2 tablespoons sugar for topping
05 480 ml heavy cream
06 120 ml milk

Instructions

Step 01

Heat your oven to 150°C and ready some hot water.

Step 02

Mix the heavy cream, milk, and Thai tea together in a pot. Warm it on medium, stirring occasionally, until it starts to boil. Take it off the heat and let the tea steep for 5 to 10 minutes.

Step 03

Pour the tea mixture through a fine strainer or a strainer lined with cheesecloth. Discard the tea leaves.

Step 04

In a heatproof bowl, whisk the egg yolks and the sweetened condensed milk until smooth. Slowly stir in the steeped cream mixture, whisking constantly to keep the eggs from cooking.

Step 05

Divide the mixture among 3 ramekins, each holding 230 ml. Place the ramekins in a deep dish or cake pan that's at least 5 cm deep. Add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes, until the edges are set but the center still jiggles slightly.

Step 06

Carefully lift the ramekins out of the water bath and let them cool at room temperature till just warm. Then chill them in the fridge for at least two hours or up to three days.

Step 07

Evenly sprinkle a thin layer of sugar on top of each custard. Use a torch to melt and caramelize the sugar until it turns golden. Let it cool for a few seconds before serving. If you don’t have a torch, place it under your oven's broiler (at around 230°C) and watch closely, checking every 20-30 seconds to ensure the sugar doesn’t burn.

Notes

  1. Slowly add in the warm cream to keep the egg yolks from cooking.

Tools You'll Need

  • Fine strainer or cheesecloth
  • Ramekins
  • Deep dish for hot water bath
  • Torch or oven broiler

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk
  • Eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410
  • Total Fat: 28.3 g
  • Total Carbohydrate: 32.5 g
  • Protein: 6.7 g