Description
A delightful dessert that combines the flavors of Thai tea with the classic French crème brûlée.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup brewed Thai tea
- 1/2 cup sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup sugar for topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and brewed Thai tea until hot but not boiling.
- In a bowl, whisk together egg yolks and sugar until pale.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
- Add vanilla extract and mix well.
- Strain the mixture through a fine sieve into ramekins.
- Place ramekins in a baking dish and fill with water halfway up the sides of the ramekins.
- Bake for 30-35 minutes until set but still slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, sprinkle sugar on top and caramelize with a kitchen torch.
Notes
- Ensure the cream mixture is hot to infuse the tea flavor.
- Adjust sugar based on your sweetness preference.
- Use a kitchen torch carefully to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 200mg
Keywords: Thai Tea Creme Brulee