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WebPour the caramel into 4 ramekins with a capacity of at least 200ml, or a 900g / 2lb loaf tin – the recipe makes about 800ml. Leave to cool for 15 minutes. Preheat the oven to 150°C/300°F. Pour the milk into a saucepan. Slit the vanilla pod in half length ways. WebSTEP 2: Pour the caramel into 4 small ramekins and spread it with a spoon or simply by tilting the ramekins. Try to be quick as the caramel starts to thicken. Set aside and start making the custard. STEP 3: Add coconut milk, maple syrup, cornstarch, agar powder, vanilla extract, and sea salt to a medium-sized saucepan. WebAug 28, 2024 · Whisk the eggs and vanilla together in a big bowl until smooth and set aside. Add 2 Thai milk tea bags to your pot and add the hot water. Set aside to steep for a few minutes. Add the condensed milk, evaporated milk and milk to the pot with the tea bags and heat on medium low until bubbles form around the edges. hen yao investment