Ingredients
Scale
- 2 cups heavy cream
- 1 cup brewed Thai tea
- 5 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons brown sugar (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and brewed Thai tea until just simmering.
- In a bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt.
- Gradually add the hot cream mixture to the yolk mixture, stirring constantly.
- Strain the mixture into ramekins.
- Place the ramekins in a baking dish and fill the dish with water halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until set.
- Allow to cool, then refrigerate for at least 2 hours.
- Before serving, sprinkle brown sugar on top and caramelize with a kitchen torch.
Notes
- Ensure the mixture doesn’t boil while heating to avoid cooking the egg yolks.
- This dessert can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 ramekin
- Calories: 290
- Sugar: 24g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg