Thai tea Brulee - vegan - no torch

Bring rice milk, soft icing sugar mixture, tea leaves to boil for 5 minutes.

Drain and separate tea leaves from milk, blend together with tofu until smooth, pour into ramekins and add hot water to baking tray

Bake for 30 minutes at 150-160c and let it set overnight or 3 hours minimum into fridge

Add sugar and water to pan, let it boil gently, when its turn brown, take off from heat then pour onto the top

Scoop out dragonfruit balls, garnish and serve