In a medium saucepan, combine heavy cream and milk, heating it over low heat until it begins to simmer—avoid boiling. Once simmering, remove the pan from heat and add Thai tea, letting it steep for about 15 minutes.

While the tea is steeping, preheat your oven to 300℉ (150℃). Grab your ramekins and get ready to pour in the luscious custard mixture.

In a mixing bowl, whisk together the egg yolks, sugar, and vanilla paste until well combined and slightly thickened.

After 15 minutes of steeping, strain the tea-infused cream mixture through a fine mesh sieve to remove the tea leaves.

Slowly whisk the hot cream into the egg yolk mixture to temper it and prevent curdling.

Strain the custard mixture once more into a measuring cup or pitcher for an ultra-smooth consistency.

Place the filled ramekins in a larger baking pan, pouring boiling water until it reaches halfway up the sides of the ramekins.

Slide the baking pan into your preheated oven and bake for 35-40 minutes.

Once baked, carefully remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes.

Before serving, sprinkle an even layer of sugar over the top of each chilled custard and caramelize it.