Make the milk tea by steeping it in hot milk. I use Hong Kong style tea for the strong taste.
Drain and remove all the tea leaves.
Whisk the milk tea and cornflour together until all lumps have disappeared.
Add two egg yolks into the mixture.
Heat mixture over stovetop until thickened.
Remove from heat and add cream cheese. Mix thoroughly until smooth. Cool the mixture down. (This is important! See blogpost for explanation.)
Set aside about ¾ cup to pour over top of cake as drips if desired.
Whip the fresh cream until soft peaks are formed.
Pour the rest of the cooled milk tea mixture with the whipped cream.
Gently hand whisk together until just combined in a soft mousse like texture.