Thai Tea Pudding Cakes recipe

All Recipes Best Recipe Dessert Recipes Cakes

Ingredients

1 teaspoon vegetable oil for brushing, or as needed
1 teaspoon white sugar
1 cup light coconut milk
¼ cup powdered Thai tea
⅓ cup granular sucralose sweetener (such as Splenda®)
½ teaspoon vanilla extract
½ teaspoon coconut extract
2 eggs, separated
1 pinch cream of tartar
⅓ cup white sugar
¼ cup all-purpose flour
1 pinch salt

Nutrition Info

216.8 calories
carbohydrate: 28.4 g
cholesterol: 93 mg
fat: 9.3 g
fiber: 0.2 g
protein: 4.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 80.5 mg
sugar: 19.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease insides of four 6-ounce ramekins, lightly dust with 1 teaspoon sugar.

  2. Heat milk in a small saucepan over medium heat until it begins to bubble.

  3. Place coconut milk in the top of a double boiler over simmering water. Heat until edges start to bubble, about 5 minutes. Whisk in Thai tea powder. Cook, scraping the sides and bottom of the bowl, until dissolved, about 5 minutes.

  4. Strain coconut milk into a separate bowl through a fine sieve or cheesecloth, whisk in sucralose sweetener, vanilla extract, and coconut extract.

  5. Place egg whites and cream of tartar in a glass, metal, or ceramic bowl. Beat with an electric mixer until stiff peaks form.

  6. Whisk egg yolks and 1/3 cup sugar together in a separate bowl. Add coconut milk mixture, flour, and salt. Whisk until batter is evenly mixed. Fold in egg whites until smooth. Ladle the batter into the prepared ramekins. Set ramekins on a baking pan. Pour boiling water into the pan to reach halfway up the ramekins.

  7. Bake in the preheated oven until tops are lightly browned and cakes pull way from the edges of the ramekins, 40 to 50 minutes. Let cool until set, at least 10 minutes. Loosen edges of cakes with a sharp knife, invert onto small plates.

Recipe Yield

4 cakes

Recipe Note

If you like Thai iced tea, you'll love these pudding cakes! The tops are fluffy, the bottoms are moist, and the individual cakes are the perfect portion. Made with light coconut milk and half sugar substitute, these little cakes are rich, moist, and guilt free. Dust with confectioners' sugar and served warm, at room temperature, or refrigerated.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Thai Tea Pudding Cakes, simple recipe Thai Tea Pudding Cakes, recipe Thai Tea Pudding Cakes, recipe Thai Tea Pudding Cakes, Thai Tea Pudding Cakes recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe thai, , easy recipes , baking , tasty recipe best recipes