Friday, September 13, 2013
thai tea creme brulee recipe
Posted at 5:07 PM
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I woke up early today and was bitten by the baking bug. This one was fairly easy to make, but overall frustrating and finicky. I'm not going to sugar coat it (pun intended heh) but this took me two tries before getting it only slightly right. Three tries altogether to get it almost correct and that's only thanks to my indefatigable effort. It's still not perfect (look wise) but the thai tea taste is definitely there. It's sooo good and it'd be even better if I can get it to look like what it's supposed to.
What you'll need:
1 1/4 cup of light cream
4 tsps loose leaf thai tea
1/4 cups of sugar (+ more for the top later)
5 egg yolks
1. Since I don't have a sieve of yogurt strainer, I put the thai tea loose leaves in two coffee filters
.
2. Pour the light cream into a pan and bring to a slight boil. Put the loose leaf filled coffee filters into the cream and let it brew for 15 minutes.
3. Mix together the eggs and sugar, avoid over beating!
4. Pour the cream into the egg+sugar mix a little bit at a time. While doing this, boil a kettle of water to make a water bath for baking. Preheat oven to 320 degrees.
5. Pour the boiling water into a baking pan and line up ramekins. Bake for about 20 minutes, or until the centers are no longer liquid.
For the caramelized sugar tops, I'm thinking about trying the broiling method (tutorial here x ) but that's for another day because I am really just worn out from these frustratingly annoyingly..I can't even finish this sentence. They're good though, so try some!
p.s.- does anyone else call ramekins llamakins too?
