Milk Tea Crème Brûlée

Serves 4-8 (depending on ramekin size)

Ingredients:

1 can condensed milk 

200ml kirin afternoon milk tea 

10-15 kopiko coffee lollies blended or crushed to a powder

6 egg yolks 

splash vanilla essence 

Method 

Step 1- preheat the oven to 170.

Step 2- Prepare the ramekins and tray for baking. fill the tray half way up with water. This water bath will gently cook the custard without it burning. (Tip; add some paper towel to the bottom of the tray to make sure your ramekins don't slide around in the tray.)

Step 3- Add the egg yolks, condensed milk, vanilla and milk tea to a mixing bowl and whisk until all ingredients are very well mixed.

Step 4- Using a strainer strain the mixture into a jug for easily pouring into ramekins or oven proof small dishes. 

Step 5- Pour the mixture into ceramic,cote terra or any oven safe dishes evenly until you have used all the mixture. (Tip the more you fill your ramekins the longer it will take to bake them) 

step 6- cook for 40-60 mins or until the custard wobbles together in he centre in a solid mass. (If you have a thermometer you can check them this way also once they register 77°C they are ready to chill)

Step 7- Using a strainer sprinkle the Kopiko powder over the tops of the cooled custards and blow torch until sugar melts and caramelises. Alternatively you can preheat your oven to grill and set it under the hot elements for it to caramelise. 

   All Recipes are proudly sponsored by Thirio Catering