Ingredients
- 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
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caramel
- 100 g of sugar
Preparation
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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.
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Bring to a boil over high heat while monitoring the coloring. When the caramel begins to turn amber, distribute it among 6 glass ramekins.
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Tilt them to cover the bottom and let cool to room temperature.
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Boil the milk in a saucepan, then turn off the heat and add the tea. Mix, cover, then leave to infuse for 10 minutes.
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Strain to remove the tea and mix with the milk powder, condensed milk and eggs.
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Pour the mixture into the ramekins over the caramel and leave to rest for 10 minutes, until the foam disappears.
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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).
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Run a knife along the sides to unmold, before turning the creams onto a plate.