A roasted-tea custard for the last spoon
A thin caramel lid above a softly set centre.
The custard carries roasted tea through egg, milk and cream, with sugar in the base and its thin caramel surface. The first touch of the spoon meets a small crisp lid before the softer centre. It is an individual dessert, distinct from the hot pot or cold glass of roasted tea on the drinks menu.
That distinction matters to the ingredients as well as the texture. The dessert contains egg and milk, while the plain tea drinks contain tea and water. A person who wants only a final warm cup can choose the pot; someone with room for a sweet ending can take the custard. Neither choice needs to imitate the other.
After several shared plates, the dessert can provide a quiet final course. Tart roasted plum over coconut rice offers a different ending, and pear with chocolate is warmer and fuller. The menu puts all four desserts together so a table can compare them by appetite. The tea story adds context, leaving the exact serving and price with the dish.