Ingredients
Scale
- 2 cups heavy cream
- 2 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons Thai tea leaves
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and Thai tea leaves over medium heat until just boiling. Remove from heat and let steep for 30 minutes.
- In a bowl, whisk together the egg yolks and sugar until smooth.
- Strain the tea mixture and combine it with the egg yolk mixture and vanilla extract.
- 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 for 30-35 minutes until set but still slightly jiggly in the center.
- Remove from oven and cool to room temperature, then refrigerate for at least 2 hours before serving.
- Before serving, sprinkle sugar on top of each brulee and caramelize with a kitchen torch until golden brown.
Notes
- For a stronger tea flavor, let the tea steep for longer.
- Ensure that the cream does not boil over when heating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg