Thai Tea Caramel Cream (Print Version)
# 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:
01 -
Heat your oven to 150°C and ready some hot water.
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.
03 -
Pour the tea mixture through a fine strainer or a strainer lined with cheesecloth. Discard the tea leaves.
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.
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.
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.
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:
01 -
Slowly add in the warm cream to keep the egg yolks from cooking.