Preheat your oven to 300°F.

In a saucepan, combine heavy cream, milk, and Thai tea mix. Bring to a boil, then remove from heat and let steep for 5-10 minutes. Strain out the tea leaves.

Whisk the large egg yolks with sweetened condensed milk in a heatproof bowl. Gradually drizzle in the strained cream mixture while whisking continuously.

Pour the custard mixture into ramekins and place in a deep baking dish filled with hot water halfway up the sides. Bake for 25-30 minutes until the edges are set and the center is slightly jiggly.

Allow the ramekins to cool to room temperature, then refrigerate for at least 2 hours.

Just before serving, sprinkle granulated sugar evenly over the top of each custard and caramelize using a kitchen torch.