Thai Milk Tea Curd

I had too many egg yolks left from a previous bake and also have some Thai tea powder left, so I thought I'll experiment with both and see if Thai milk tea Curd works. It's been in the fridge for a few days and it set beautifully.

Ingredients
180g caster sugar
113g unsalted butter at room temperature
6 eggs yolks
A cup of milk
3 tbsp of Thai tea powder

1. Heat the milk and tea powder till boiling and sieve to get the liquid.

2. Whisk the egg yolks and caster sugar in a metal bowl till light and fluffy.

3. Add half a cup of the milk tea and whisk to combine.

4. Place metal bowl of yolk mixture over a pot of simmering water and heat, whisking continuously.

5. Take the bowl off the heat once the mixture thickens.

6. Add the butter slowly, whisking to combine.

7. Pour into a jar and place a cling film over the surface and allow to cool.

8. Store in fridge and this can be kept for about a week.

What's baking in April 2017?

I'm so short of time, but I'm going to find time to bake

1. Easter chiffon eggs.
2. Thai milk tea anything cos I just made some Thai milk tea Curd from leftover egg yolks and I've got like 10 more yolks to use up.
3. Hanging cookies.
4. Steamed buns to use up the lotus paste.

4 item in a month is manageable, right? Only I get distracted along the way and bake other things.

Time.. I need more time...