Thai Tea Cake with Condensed Milk Custard Sauce

Name: Thai Tea Cake with Condensed Milk Custard Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Thai, Asian
Ingredients: 2 teaspoons baking powder; 6 larges egg yolks; 3 larges eggs, room temperature; 326 grams 1/4 cups (about all-purpose flour; 298 grams 1/2 cups (about granulated sugar; 1 teaspoons salt; 397 grams sweetened condensed milk; 2 Tbsps unsweetened loose Thai tea leaves; 8 Tbsps (1 stick) unsalted butter, softened; 473 milliliters whole milk, room temperature, divided

Thai Tea Cake with Condensed Milk Custard Sauce might be just the Asian recipe you are searching for. One serving contains 438 calories, 10g of protein, and 15g of fat. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. A couple people really liked this dessert. If you have flour, egg yolks, loose thai tea leaves, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Place 1 1/4 cups milk in a heat-proof bowl or glass measuring cup; microwave until warm, about 30 seconds.

Ingredients you will need

Milk

Equipment you will use

Measuring Cup

Microwave

Bowl

Add tea leaves and set aside.

Ingredients you will need

Tea

Grease 10-inch springform pan or a 13- by 9- by 2-inch pan, and line it with a piece of parchment paper; set aside. Preheat oven to 350° F.

Equipment you will use

Baking Paper

Springform Pan

Oven

In a medium bowl stir together flour, salt, and baking powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy, about 30 seconds.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Mixing Bowl

Add sugar, 1/4 cup at a time, and continue to beat until the mixture is well combined, scraping down the sides of the bowl as needed.

Ingredients you will need

Sugar

Equipment you will use

Bowl

Add eggs to the butter mixture, one at a time, beating after each addition, about 1 minute total.

Ingredients you will need

Butter

Egg

Strain tea-infused milk through a fine mesh strainer. With a rubber spatula, alternately fold in flour mixture and tea-infused milk to butter mixture. Once the batter is well combined, spread it into the prepared pan, and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Ingredients you will need

Butter

Spread

All Purpose Flour

Milk

Tea

Equipment you will use

Sieve

Toothpicks

Oven

Spatula

Frying Pan

Remove the cake from the oven and let it cool in the pan.

Equipment you will use

Oven

Frying Pan

Meanwhile, make the custard sauce by putting the remaining milk and condensed milk in a 1-quart heavy-bottomed pot or saucier over medium-low heat, whisking to combine.

Ingredients you will need

Sweetened Condensed Milk

Custard

Sauce

Milk

Equipment you will use

Whisk

Pot

Place egg yolks in a medium mixing bowl and whisk until smooth.

Ingredients you will need

Egg Yolk

Equipment you will use

Mixing Bowl

Whisk

Once the condensed milk mixture starts to boil, immediately remove the pot from heat. With one hand, slowly pour the hot milk into the yolks in thin stream. With the other hand, whisk the mixture vigorously making sure everything is well blended.

Ingredients you will need

Sweetened Condensed Milk

Egg Yolk

Milk

Equipment you will use

Whisk

Pot

Pour the egg mixture back into the empty milk pot and put it on low heat, whisking constantly. In less than a minute, the custard sauce will thicken up. Take the pot off the heat, strain the custard through a fine-mesh strainer into a serving container, preferable one with a spout; keep covered and warm. (You should end up with approximately 2 1/2 cups of sauce.)

Ingredients you will need

Custard

Sauce

Milk

Egg

Equipment you will use

Sieve

Whisk

Pot

Serve the cake with the warm custard sauce. (If the sauce becomes too thick upon standing, thin it out with a little bit of warm milk.)

Ingredients you will need

Custard

Sauce

Milk

Equipment

Ingredients

Servings:

2teaspoons

baking powder 6larges

egg yolks 3larges

eggs, room temperature 326grams

1/4 cups (about all-purpose flour 298grams

1/2 cups (about granulated sugar 1teaspoons

salt 397grams

sweetened condensed milk 2Tbsps

unsweetened loose Thai tea leaves 8Tbsps

(1 stick) unsalted butter, softened 473milliliters

whole milk, room temperature, divided

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.