Thai Tea Creme Brulee

Instructions

Thai Tea Creme Brûlée

1. Preheat oven to 325F
2. In a small saucepot, heat up the cream and salt over medium-low heat until just barely simmering
3. Add the thai tea leaves to the pot, cover with a lid, and let steep for 10-15 minutes
4. Ensure to squeeze out all the cream that the tea leaves have absorbed and then discard the leaves
5. In a small bowl, whisk together the eggs yolks, and granulated sugar until light and pale yellow
6. Pour in 1/3 of the hot cream into the egg yolk-sugar mixture and mix to combine
7. Pour the warmed egg mixture back into the pot of warm cream and lightly whisk together
8. Divide the liquid into six 4-ounce ramekins and place in a baking tray
9. Fill the tray with boiling water until it reaches halfway up the sides of the ramekins
10. Bake for 30-40 minutes until the centers are just barely set
11. Cool the ramekins completely on a wire rack and then chill in the fridge for at least 3-4 hours before serving
12. Top the ramekins with a teaspoon of granulated sugar and then torch until caramelized