Thai Tea Creme Brûlée

Why make a plain vanilla creme brûlée when you can make a Thai tea one? Creme brûlée is basically just egg yolks with sugar and cream, it's all fat which makes it very easy to customize. You can do matcha, black tea, chocolate, chai...anything you can infuse with the cream.

And it's super fun to blow torch it and crack the sugar with a spoon!

Ingredients:

Makes 3 servings

3 each / 54g egg yolks

1/4 cup ( 50g ) granulated sugar

1 cup ( 230g ) heavy cream

1 Tablespoon Thai tea leaves

1. In a pot heat cream on low heat until small bubbles appear around the edges, add Thai tea leaves and let sit for 5 minutes to infuse

2. In a bowl whisk together yolks and sugar, slowly whisk in hot Thai tea cream mixture

3. Pour into 3 ramekins and drop them into a steamer baskets on medium heat with the lid slightly open and steam for 13-15 minutes

this is a pretty unusual way of cooking creme brûlée instead of baking it in a baine marie in the oven, it is much faster and easier I find.

4. Refrigerate for at least 2 hours before sprinkling sugar on top and torching it

5. Crack the sugar and dig in!!