INSTRUCTIONS

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C).
2. Warm the Cream: In a medium saucepan, warm the heavy cream over medium heat until it is hot but not boiling.
3. Dissolve the Protein Powder: Whisk in 1-2 scoops of Boba Tea Protein Thai Tea protein powder into the hot cream until completely dissolved. If necessary, make a slurry with a small amount of the warm cream and the protein powder in a separate bowl to ensure it mixes smoothly, then incorporate it back into the pot.
4. Adjust the Sweetness: Taste the cream and protein powder mixture and adjust the amount of sugar accordingly. Remember that the protein powder may already add some sweetness.
5. Combine Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and the adjusted amount of sugar until well blended.
6. Temper the Egg Mixture: Slowly pour the hot cream and protein powder mixture into the egg yolks, whisking continuously to temper the eggs and prevent them from scrambling.
7. Strain the Custard: Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture, removing any lumps or egg bits.
8. Prepare the Ramekins: Divide the strained custard evenly among 4 ramekins.
9. Bake in a Water Bath: Place the ramekins in a large baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Carefully place the baking dish in the preheated oven.
10. Bake: Bake for 35-40 minutes, or until the custards are set but still slightly wobbly in the center.
11. Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate the custards for at least 2 hours, or overnight, until they are completely set.
12. Serve: Optionally, before serving, sprinkle a thin layer of sugar over each custard and use a kitchen torch to caramelize the sugar, forming a crispy top layer. Serve chilled.