Thai Tea Pudding Cakes Recipes

Steps:

• Whisk the milk, eggs, and cornstarch together in a medium mixing bowl.
• Combine the half-and-half, sugar, Thai tea mix, and salt in a medium saucepan, and bring to a boil over medium-high heat, 5 to 6 minutes. Pour the mixture through a fine-mesh strainer into a bowl, and then slowly whisk it into the egg mixture until well incorporated.
• Wash the saucepan and then return it to the stove. Pour the tea-egg mixture back into the pan and cook over medium-low heat, whisking constantly and scraping the sides and bottom of the pan so that the ingredients don't stick and burn, until the mixture is noticeably thicker, 5 minutes. Remove the pan from the heat and pour the pudding into 6 dessert cups. Chill in the refrigerator for at least 2 hours before serving.
• Serve topped with the lime caramel, candied cashews, and lime whipped cream.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease insides of four 6-ounce ramekins; lightly dust with 1 teaspoon sugar.
• Heat milk in a small saucepan over medium heat until it begins to bubble.
• Place coconut milk in the top of a double boiler over simmering water. Heat until edges start to bubble, about 5 minutes. Whisk in Thai tea powder. Cook, scraping the sides and bottom of the bowl, until dissolved, about 5 minutes.
• Strain coconut milk into a separate bowl through a fine sieve or cheesecloth; whisk in sucralose sweetener, vanilla extract, and coconut extract.
• Place egg whites and cream of tartar in a glass, metal, or ceramic bowl. Beat with an electric mixer until stiff peaks form.
• Whisk egg yolks and 1/3 cup sugar together in a separate bowl. Add coconut milk mixture, flour, and salt. Whisk until batter is evenly mixed. Fold in egg whites until smooth. Ladle the batter into the prepared ramekins. Set ramekins on a baking pan. Pour boiling water into the pan to reach halfway up the ramekins.
• Bake in the preheated oven until tops are lightly browned and cakes pull way from the edges of the ramekins, 40 to 50 minutes. Let cool until set, at least 10 minutes. Loosen edges of cakes with a sharp knife; invert onto small plates.

Steps:

• 1. Preheat oven to 350°F. Use butter wrapper to grease an 8-inch loaf pan, 8-inch square cake pan, or 8-inch round cake pan.
• 2. Brew tea with 3/4 cup boiling water, covered, for 10 minutes. Strain tea leaves and discard. In a mixing bowl, combine butter and freshly brewed tea until butter is completely melted. Whisk vanilla, half of the sweetened condensed milk, and the eggs. Mixture should be bright orange and very creamy. Gently stir in salt, flour, and baking powder. Pour into prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool for 20 minutes.
• 3. While cake cools, make the glaze. Whisk together remaining sweetened condensed milk and powdered sugar until a thick, creamy mixture forms.
• 4. To serve cake, run a knife along the edge of the cooled cake to gently loosen it from its pan. Turn cake out onto a plate and drizzle glaze over the top, allowing it to run down the sides of the cake.
• 5. Cake can either be served immediately or chilled and served cold.

Steps:

• Make the Thai tea custard: Add the milk and Thai tea bags to a small saucepan. Warm over low heat until the milk just barely begins to simmer, about 5 minutes. Using a rubber spatula, gently press the tea bags against the side of the pot so that all of the flavor is released into the milk. Turn off the heat, remove the tea bags, and let the infused milk cool to room temperature, about 10 minutes.
• In a medium bowl, whisk together the egg yolks, sugar, sweetened condensed milk, and cornstarch until thoroughly combined and the mixture turns light yellow in color.
• While whisking constantly so the eggs do not curdle, slowly pour the infused milk into the egg yolk mixture. Pour the custard back into the pot used to infuse the milk and cook over medium heat, whisking constantly to prevent lumps from forming, for 3-4 minutes, until thickened. Strain the custard into a medium heatproof bowl and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the freezer to chill for 20 minutes, or refrigerate overnight.
• Make the wheel cakes: In a medium bowl, whip the egg whites with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes.
• In a large bowl, whisk together the egg yolks and sugar until the mixture turns light yellow in color. Add the salt, milk, and melted butter and whisk to combine.
• Sift the flour and baking powder into the egg yolk mixture and whisk to combine.
• Using a rubber spatula, gently fold the egg whites into the batter a bit at a time, taking care not to deflate the batter.
• Heat the wheel cake pan over low heat. Generously grease the pan, as well as a ¼-cup measure and 1-tablespoon measure, with nonstick spray.
• Add a pinch of black sesame seeds to each of the wheel cake cups. Using the greased measuring cup, scoop ¼ cup of the batter into each of the cups. Using the back end of a chopstick, swirl the batter around so it coats the sides of the cups all the way to the top edges. Cook for 1-2 minutes, until the sides begin to bubble and set.
• Using the greased tablespoon measure, add 2 tablespoons of boba to the centers of two of the cakes. Add 2 tablespoons of Thai tea custard to each of the remaining cakes. Continue cooking the cakes, using chopsticks to rotate them so they cook evenly and don't stick to the pan, until browned and cooked ¾ of the way through, 2-3 minutes more.
• Use an offset spatula to flip the cakes with the boba onto the cakes with the tea custard, gently pressing down to sandwich the halves together. Continue to cook for 1-2 minutes, until the cakes are evenly brown on both sides. Remove the cakes from the pan and repeat with the remaining batter and fillings to make 7 cakes total.
• Enjoy!