Preheat your oven to 300°F (150°C) and prepare a water bath by filling a deep dish pan with hot water.

In a medium saucepan, combine heavy cream, milk, and Thai tea mix, heating until it reaches a boil, then let it steep for 5-10 minutes.

Strain the infused cream mixture through a fine mesh sieve into a large mixing bowl.

In a separate heatproof bowl, whisk together the large egg yolks and sweetened condensed milk until smooth.

Slowly drizzle the hot tea-infused cream into the yolk mixture while whisking gently.

Divide the custard mixture evenly among the prepared ramekins and place them into the water bath.

Bake for 25-30 minutes until the edges are set and the center jiggles slightly.

Allow the ramekins to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours.

Before serving, sprinkle an even layer of granulated sugar on top of each crème brûlée and caramelize with a kitchen torch.

Let cool briefly before serving for a delightful dessert experience.