Thai Tea Cake with Condensed Milk Custard Sauce Recipe
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
Instructions
Thai Tea Cake with Condensed Milk Custard Sauce Recipe serves 12 original recipe by Serious Eats.
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