Preheat the oven to 300°F and prepare some hot water.
Combine heavy cream and the Thai tea mix in a saucepan and bring it to a boil, stirring occasionally. Once the cream comes to a boil, remove it from heat and let the Thai tea steep for 5-10 minutes.
Meanwhile, combine the egg yolks and condensed milk in a heatproof bowl. When the cream is done steeping, slowly stream it into the egg yolks and condensed milk until all has been added. Add the milk and stir until emulsified.*Make sure to add the hot Thai tea infused cream slowly to prevent scrambling the egg yolks. Read more in post.*
Using a fine mesh strainer or a strainer layered with a couple sheets of cheesecloth, strain the crème brûlée base, then divide it equally amongst three 7-8 ounce ramekins or glass jars.
Place the ramekins of crème brûlée into a deep dish pan or cake pan (at least 2 inch deep). Fill the pan with hot water, half way up the side of the ramekins and bake the crème brûlée for about 25-30 minutes or until the edges are set and the middle stays jiggly.
Carefully remove the crème brûlées out of the oven and out of the water. Let them cool at room temperature for 10-15 minutes, then chill them in the fridge for at least 2 hours or up to 3 days.
Once the crème brûlées are set, sprinkle a small amount of granulated sugar on top of and roll it around the entire surface. Torch the crème brûlées until golden brown like caramel and enjoy them after a few seconds of cooling.*If you don't have a kitchen torch, you can also broil the crème brûlées on the top rack of the oven at minimally 450°F until the tops are caramelized. Check every 20-30 seconds because sugar can burn very fast.*