Thai Tea Cake with Condensed Milk Custard Sauce

Thai Tea Cake with Condensed Milk Custard Sauce
10 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
Nutrition
439
22% daily value
12 servings
                                       
                                            vegetarian
     

Fat

24% 16

Saturated

43% 9

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

22% 66

Carbs (net)

- 65

Fiber

3% 1

Sugars

- 45

Sugars, added

- 25

Protein

19% 10

Cholesterol

58% 174

Sodium

10% 241

Calcium

22% 221

Magnesium

5% 21

Potassium

5% 236

Iron

10% 2

Zinc

9% 1

Phosphorus

40% 283

Vitamin A

18% 160

Vitamin C

1% 1

Thiamin (B1)

24% 0

Riboflavin (B2)

35% 0

Niacin (B3)

11% 2

Vitamin B6

7% 0

Folate equivalent (total)

26% 103

Folate (food)

- 32

Folic acid

- 42

Vitamin B12

26% 1

Vitamin D

381% 57

Vitamin E

5% 1

Vitamin K

1% 1

Sugar alcohols

- 0

Water

- 66
Comments
 
×