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.