raving decadent Thai tea but shuddering at the thought of drinking something icy cold in winter? Well, imagine layers…and layers… and layers of Thai tea flavor draped in the form of a luscious crepe cake! Your fork will dive into what seems like never-ending goodness that you’ll crave again and again. Whether you want to try a trendy dessert with a twist or impress a gathering over the holidays, this mouthwatering Thai tea crepe cake has got you covered.
Yield: 9 inches cake
Ingredient:
- Thai Tea crepe:
- 700g Milk
- 2 sachets Prince of Peace Thai Tea
- 5 Eggs
- 200g Cake flour
- 30g Powdered sugar
- 40g Melted butter
- Thai tea sauce (topping):
- 100g Milk
- 250g Heavy cream
- 2 sachets Prince of Peace Thai Tea
- Thai Tea custard (filling):
- 3 Egg yolks
- 80g Granulated sugar
- 2 Tablespoons corn starch
- 1 Tablespoon All-purpose flour
- 350ml Milk
- 2 sachets Prince of Peace Thai Tea
- Tai tea cream (filling):
- 700g Heavy cream
- 80g Granulated sugar
- Thai Tea custard
- Thai Tea crepe:
1. Add milk into a pot and then add Prince of Peace Thai Tea, making sure to stir it well.
2. Pour the milk and tea into a blender.
3. Combine the mixture with milk, powdered sugar, melted butter, cake flour, and eggs.
4. Mix all the ingredients thoroughly and refrigerate the batter for at least 2 hours.
5. Brush butter on the cooking pan.
6. Pour batter into the pan, tilting the pan around to evenly distribute it.
7. Cook the crepe layer for another 15 seconds until everything is cooked.
8. Cool it down on a plate and repeat with the remaining crepe batter.
2. Pour the milk and tea into a blender.
3. Combine the mixture with milk, powdered sugar, melted butter, cake flour, and eggs.
4. Mix all the ingredients thoroughly and refrigerate the batter for at least 2 hours.
5. Brush butter on the cooking pan.
6. Pour batter into the pan, tilting the pan around to evenly distribute it.
7. Cook the crepe layer for another 15 seconds until everything is cooked.
8. Cool it down on a plate and repeat with the remaining crepe batter.
- Thai Tea sauce (topping):
1. Add milk and heavy cream along with 2 sachets of Prince of Peace Thai Tea into a pot.
2. Stir to combine and turn the heat on the stove to medium heat.
3. Continue mixing the dairy and tea until the topping thickens and drizzles when you lift up your spoon.
4. Transfer the sauce into a bowl and cover it with plastic wrap, making sure to let the plastic touch the top of the sauce.
5. Let the sauce cool in the refrigerator.
2. Stir to combine and turn the heat on the stove to medium heat.
3. Continue mixing the dairy and tea until the topping thickens and drizzles when you lift up your spoon.
4. Transfer the sauce into a bowl and cover it with plastic wrap, making sure to let the plastic touch the top of the sauce.
5. Let the sauce cool in the refrigerator.
- Thai tea custard (filling):
1. Mix 3 egg yolks, sugar, corn starch, and all-purpose flour in a bowl.
2. In a pan, heat the milk until it’s slightly warm and mix with 2 sachets of Prince of Peace Thai Tea.
3. Add the warm milk into the bowl with the egg mixture a little bit at a time, whisking vigorously to keep the egg from cooking. Add the new mixture back into the pot.
4. Turn the heat to medium and continue stirring until the contents thicken.
5. Add the butter and incorporate it well into the Thai tea custard.
6. Cool it down in the refrigerator.
2. In a pan, heat the milk until it’s slightly warm and mix with 2 sachets of Prince of Peace Thai Tea.
3. Add the warm milk into the bowl with the egg mixture a little bit at a time, whisking vigorously to keep the egg from cooking. Add the new mixture back into the pot.
4. Turn the heat to medium and continue stirring until the contents thicken.
5. Add the butter and incorporate it well into the Thai tea custard.
6. Cool it down in the refrigerator.
- Thai tea cream (filling)：
1. Whisk heavy cream and sugar until they form medium-firm peaks.
2. Add the Thai Tea custard into the bowl.
3. Whisk again until the mixture forms stiff peaks.
2. Add the Thai Tea custard into the bowl.
3. Whisk again until the mixture forms stiff peaks.
- Assemble the Thai Tea crepe cake:
1. Start with a crepe layer on the plate, and then spread a spoonful of Thai tea cream evenly on top.
2. Repeat the process until you run out of cream and crepes.
3. Spread a layer of Thai Tea sauce on top.
4. Smooth the overflow cream
5. Let it sit for at least 6 hours in the refrigerator.
6. Enjoy your delicious Thai Tea crepe cake!
2. Repeat the process until you run out of cream and crepes.
3. Spread a layer of Thai Tea sauce on top.
4. Smooth the overflow cream
5. Let it sit for at least 6 hours in the refrigerator.
6. Enjoy your delicious Thai Tea crepe cake!
“The video below contains no dialogue. Music only. Instructions explained above.“
