Thai Tea Creme Brûlée Recipe

Warm milk and cream with tea

In a small saucepan combine the whole milk, heavy cream, and 2 tablespoons granulated sugar. Warm over medium-low heat until it is hot but not boiling (small bubbles will form at the edge).

Steep tea

Remove the pan from heat and add the Thai tea leaves. Cover and steep for 15 minutes to extract color and flavor. Taste after 10–15 minutes; steep longer for stronger flavor but avoid over-steeping to prevent bitterness.

Strain infusion

Strain the infused milk through a fine-mesh sieve or cheesecloth into a heatproof bowl to remove tea leaves. Press gently on the leaves to extract liquid, then discard solids. If you prefer a sweeter/tawny flavor, stir in up to 2 tablespoons sweetened condensed milk now (optional). Let the mixture cool slightly to warm (not hot) before using with eggs.

Preheat oven and prepare ramekins

Preheat the oven to 300°F (150°C). Arrange six 4–6 oz (120–180 ml) ramekins in a deep roasting pan or baking dish large enough to hold them with space between. Bring a kettle of water to just below boiling for the water bath.

Whisk yolks and sugar

In a medium bowl, whisk the 6 egg yolks with 1 cup granulated sugar until the mixture is smooth and slightly pale. Do not incorporate too much air — whisk just until combined.

Temper eggs with tea infusion

Slowly stream about one-third of the warm (not boiling) Thai tea infusion into the egg yolk mixture while whisking constantly to temper the yolks. Continue adding the rest of the infusion in a thin steady stream while whisking until fully incorporated. Stir in 1 teaspoon vanilla extract and a pinch of salt.

Strain custard

For an ultra-smooth custard, strain the combined custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any coagulated bits or remaining tea particles.

Fill ramekins

Divide the strained custard evenly among the ramekins, filling them nearly to the top but leaving a small gap so they do not overflow during baking.

Bake in water bath

Place the roasting pan with the filled ramekins on the oven rack. Carefully pour the hot water (from the kettle) into the pan to come about halfway up the sides of the ramekins. Bake at 300°F (150°C) for 30–40 minutes, or until the custards are mostly set but still slightly wobbly in the center when gently shaken. Check at 25 minutes and again as needed; oven times vary.

Cool and chill

Remove the ramekins from the water bath and let cool to room temperature on a wire rack. Once cooled, cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully set and develop flavor.

Prepare for caramelizing

When ready to serve, remove cold custards from the refrigerator and uncover. Pat the top surface dry with a paper towel to remove any condensation. If you like an extra sweet Thai-profile, lightly brush or drizzle up to 1 teaspoon sweetened condensed milk over each custard and spread thinly — this is optional and increases caramel flavor.

Sprinkle sugar

Evenly sprinkle 1 teaspoon granulated sugar over each custard surface (use the 6 teaspoons reserved for caramelizing), tapping the ramekin to level the sugar into an even layer.

Caramelize sugar

Using a culinary torch, melt and caramelize the sugar by holding the flame about 1–2 inches away and moving in a continuous motion until the sugar liquefies and turns a deep amber color. If you do not have a torch, place ramekins on a baking sheet and broil on high 2–4 inches from the broiler element for 1–3 minutes, watching closely to prevent burning. Allow the caramel to cool and harden for 1–2 minutes.

Serve

Serve immediately so the caramel stays crisp. Leftovers can be covered loosely and refrigerated for up to 2 days; caramel may soften over time.