Description
A unique dessert that blends the creamy richness of crème brûlée with the bold flavors of Thai tea, perfect for impressing guests or indulging yourself.
Ingredients
Scale
- 1 cup Thai tea
- 1 cup heavy cream
- 1 cup coconut milk
- 3/4 cup sugar
- 5 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Infuse the cream: In a saucepan over low heat, combine heavy cream, coconut milk, and Thai tea. Stir occasionally, and let it heat until just simmering. Remove from heat and allow to steep for about 15 minutes.
- Prepare the custard: In a mixing bowl, whisk together egg yolks, sugar, and vanilla extract until smooth. Slowly pour the warm cream mixture into the egg yolks, constantly whisking to temper the eggs.
- Bake in a water bath: Pour the custard into ramekins and place them in a baking dish. Fill the dish with boiling water halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 30-35 minutes, or until the edges are set but the center is still wobbly.
- Chill: Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- Caramelize the sugar: Sprinkle a thin layer of sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it is golden brown and bubbly.
Notes
For best texture, avoid caramelizing until just before serving. Balance sugar levels based on your sweetness preference.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 28g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg