Thai tea creme brulee
Pailin's Kitchen · ♥ 2.2K likes · 107.8K views · 10 min video
Read about custards, flans and crème brûlée in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup whipping cream
- evaporated milk
- water
Combine whipping cream, evaporated milk and a little water. Heat until it starts to steam and foam; it need not simmer.
Heating the cream, evaporated milk and water
- condensed milk
- sugar
- egg yolks
Mix condensed milk with sugar. Whisk in the egg yolks and a small pinch of salt.
- salt
Strain out the tea leaves through a fine mesh strainer, cheesecloth or Thai tea strainer; squeeze a cloth strainer to get the liquid out.
Pour the tea into the egg mixture and stir. Strain again to remove bits of egg.
Divide among three shallow creme brulee ramekins set in a sheet pan. Spoon out or torch away the large air bubbles.
Shallow ramekins and removing bubbles
Pour hot tap water into the pan halfway up the ramekins. Bake at 325 degrees for 35 to 45 minutes, until the custard jiggles like jello rather than waving like liquid.
Set on a towel, then chill completely in the fridge, several hours ahead.
Chilling before the brulee
- 2–3 tsp sugar
Spread 2 to 3 teaspoons of sugar evenly over each custard.
Sugaring and torching the top
Torch the sugar, moving around rather than one spot at a time, coming back to get dark spots. A broiler on high is an alternative.