Restaurants›The Kitchen Restaurant›Thai Tea Pot De Creme Recipe

Thai Tea Pot De Creme Recipe

Inspired by The Kitchen Restaurant
Time1h 30m
Serves4

Tropical Fruit Compote and Coconut “Curry” Macaroons

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Thai Tea Pot de Creme

Method

Preparation of Thai Tea Pot de Creme

1

Infuse the Tea

In a saucepan, bring the water to a boil. Remove from heat and add the Thai tea leaves. Let steep for about 15 minutes, then strain and set aside.

2

Prepare the Cream Mixture

In another saucepan, combine the heavy cream, sweetened condensed milk, and the strained Thai tea. Heat over medium heat until it is warm but not boiling.

3

Combine Egg Yolks

In a bowl, whisk together the egg yolks, vanilla extract, and a pinch of salt.

4

Temper the Egg Yolks

Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent curdling.

5

Bake the Pot de Creme

Pour the mixture into ramekins and place them in a baking dish. Add hot water to the baking dish to create a water bath. Bake at 325°F (160°C) for about 25-30 minutes, until set but still slightly jiggly in the center.

6

Cool and Chill

Remove from the oven, let cool to room temperature, then refrigerate for at least 2 hours before serving.