Thai Tea Crème Brûlée Croissants

Ingredients

• 6 croissants (store-bought or homemade; day-old works well)
• 2 cup whole milk
• 5 tbsp Thai tea mix (such as Pantai or Number One brand)
• 2 tbsp granulated sugar (for infusing milk)
• 0.33 cup granulated sugar (for egg mixture)
• 1 egg (large)
• 2 egg yolks (large)
• 0.25 cup cornstarch
• 2 tbsp unsalted butter
• 0.5 cup heavy whipping cream (whipped to stiff peaks)
• 1 cup granulated sugar (for glaze)
• 1 cup water (for glaze)

Steps

1. 1

   In a medium saucepan, combine 2 cups whole milk, 5 tablespoons Thai tea mix, and 2 tablespoons of sugar. Place over medium heat and bring to a gentle simmer, stirring occasionally. Do not let it boil.

2. 2

   Once it reaches a simmer and the milk has turned orange, remove from heat and let it steep for 5 minutes to intensify the flavor.

3. 3

   While the milk infuses, whisk together the egg, 2 egg yolks, 1/4 cup cornstarch, and 1/3 cup sugar in a medium bowl until smooth, thick, and pale yellow.

4. 4

   Pour the infused milk through a fine-mesh strainer into a clean container to remove the tea leaves; discard the leaves and return the strained milk to the saucepan.

5. 5

   Temper the eggs by slowly drizzling about 1/2 cup of the hot Thai tea milk into the egg mixture while whisking constantly. Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk.

6. 6

   Place the saucepan over medium heat and whisk constantly for 14-17 minutes until the mixture thickens significantly and coats the back of a spoon, resembling thick pudding.

7. 7

   Remove from heat immediately and stir in 2 tablespoons of unsalted butter until completely melted and incorporated.

8. 8

   Transfer the pastry cream to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 6 hours or overnight until completely cold.

9. 9

   Right before filling the croissants, whip 1/2 cup heavy cream to stiff peaks and gently fold it into the chilled pastry cream using a spatula.

10. 10

    In a small saucepan, combine 1 cup sugar and 1 cup water. Stir over medium heat until the sugar dissolves, then stop stirring and let it simmer undisturbed.

11. 11

    Clip a candy thermometer to the pan and simmer until the syrup reaches 320°F and turns a light amber color (about 10-15 minutes). Remove from heat immediately.

12. 12

    Working quickly and carefully with tongs, dip the top of each croissant into the hot caramelized sugar. Place caramelized-side up on parchment paper or a silicone mat to harden for 30-60 seconds.

13. 13

    Once the sugar shell is cool and hard (about 5 minutes), slice each croissant in half horizontally using a serrated knife.

14. 14

    Transfer the Thai tea pastry cream to a piping bag or use a spoon to pipe a generous amount into the bottom half of each croissant. Replace the top half and serve immediately.

Notes

The caramelized sugar topping should be done right before serving as it can become sticky in humid conditions. Ensure the pastry cream is completely cold before folding in the whipped cream to maintain the airy texture. Be extremely careful with the 320°F sugar as it causes severe burns.

Nutrition per serving

• dessert
• breakfast
• fusion
• thai tea
• croissant
• creme brulee
• baked
• fancy