Ingredients
Directions
- 1
Bring the Thai tea leaves and heavy cream to a simmer. Turn off the heat and let the tea steep for 1 hour before straining out the tea leaves. Measure 3/4 cup of liquid. If there isn’t 3/4 cup, add heavy cream til you reach 3/4 cups.
- 2
Preheat oven to 450F and line the bottom and sides of 6x3in cake pan.
- 3
Lightly cream the sugar, salt, and cream cheese (room temp) together.
- 4
Sift cornstarch with Thai tea cream.
- 5
Crack and mix the 3 eggs into the cream cheese mixture.
- 6
Combine the Thai tea cream mixture with the rest of batter. Strain and pour the mix into the cake pan.
- 7
Bake for 25-28 mins til brown on top but jiggly if shaken. Take out from oven and let it rest for 30 mins before placing in fridge.
- 8
Refrigerate for 6 hours or overnight (or else will not be set) and serve!
Notes
Tip 1: refrigerating before slicing is crucial to allow it to set Tip 2: strain as much Thai tea leaves out as possible for a creamier texture Tip 3: mix as little as possible to avoid incorporating too much air
