What to do with the 4 leftovers egg yolks after baking the Cream Cheese Chiffon Cake? One thing came into my mind is to use it for creme brûlée! I do not want the usual vanilla custard dessert, therefore I google and decided to try out this Thai milk tea infused cream custard dessert. If you like Thai milk tea, I bet you will like this rich and creamy creme brûlée too!
Ingredient (4 servings)
- 200ml dairy whipping cream
- 100ml water
- 125ml evaporated milk
- 3 Thai tea bags
- 5 tbsp condensed milk
- 4 large egg yolks
- 2 tbsp sugar
- pinch of salt
- In a medium saucepan, heat cream, water and evaporated milk until it starts to boil. Turn off heat and add in Thai tea bags, stir well and let it steep for 15 mins.
- In another mixing bowl, combine condensed milk, sugar and salt. Add egg yolks and stir well to combine.
- Strain the milk tea cream and press out the liquid as much as possible.
- Gradually add the milk tea mixture into egg mixture, whisking at the same time. Strain the mixture into a sprouted container. Pour the mixture into 4 individual ramekins. Scoop off any large bubbles in any.
- Bake the creme brûlée in preheated oven at 100 deg cel for 45 mins until it is well set.
- Remove the ramekins from oven and cool down slightly. Chill in fridge for a few hours.
- To serve, spread about 2 tsp sugar evenly on the surface. Use a blowtorch to melt the sugar until it is browned. Serve immediately.