Thai tea infused upside down cream


  • 40 cl of whole milk
  • 10 g of Thai tea, cha tra mue, for example
  • 70 g of powdered milk
  • 75 g of condensed milk (sweetened or not)
  • 2 eggs
  • caramel

  • 100 g of sugar


  1. Prepare the caramel. Pour in the sugar and 2 tbsp. tablespoons of water in a saucepan. Mix to moisten the sugar evenly. All the mixture should be at the bottom of the pan.

  2. Bring to a boil over high heat while monitoring the coloring. When the caramel begins to turn amber, distribute it among 6 glass ramekins.

  3. Tilt them to cover the bottom and let cool to room temperature.

  4. Boil the milk in a saucepan, then turn off the heat and add the tea. Mix, cover, then leave to infuse for 10 minutes.

  5. Strain to remove the tea and mix with the milk powder, condensed milk and eggs.

  6. Pour the mixture into the ramekins over the caramel and leave to rest for 10 minutes, until the foam disappears.

  7. Preheat the oven to 150°C. Place the creams in a rimmed dish and pour hot water halfway up. Bake for 35 minutes. Check that the center of the creams is trembling and leave to cool before refrigerating for at least 4 hours (or better, overnight).

  8. Run a knife along the sides to unmold, before turning the creams onto a plate.

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