Microwave 2 cups of heavy cream for about 1 minute until warm but not boiling. Stir in 3 tablespoons of Thai tea mix and steep for 20 minutes.

Preheat your oven to 325°F (163°C).

Strain the steeped cream through a fine mesh sieve to remove the tea leaves.

Whisk together 5 large egg yolks and ½ cup of granulated sugar until pale and smooth.

Gradually pour a small amount of hot cream into the egg yolk mixture while whisking continuously, then mix in the remaining cream.

Stir in 1 teaspoon of vanilla extract into the custard mixture.

Ladle the custard into 6 ramekins, place them in a baking dish, and fill with hot water halfway up the sides of the ramekins.

Bake for 35-40 minutes until the custard jiggles slightly in the center.

Remove from the oven and cool at room temperature for about 2 hours, then refrigerate overnight.

When ready, sprinkle sugar over the chilled custards and use a kitchen torch to caramelize.