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Thai Tea Cake With Condensed Milk Custard Sauce

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Thai Tea Cake With Condensed Milk Custard Sauce

Ingredients

  • 2 cups whole milk, room temperature, divided
  • 2 tablespoons unsweetened loose thai tea leaves
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/2 cups (about 10 1/2 ounces) granulated sugar
  • 3 large eggs, room temperature
  • 2 1/4 cups (about 11 1/2 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 6 large egg yolks
  • 1 (14-ounce) can sweetened condensed milk
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