Step 1

For the Thai Tea Cream

Step 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. After 1 hour, strain out as much tea leaves as possible for the creamiest texture.

Step 2

Measure 3/4 cup of liquid. If there isn’t 3/4 cup of milk tea, add enough heavy cream til you reach 3/4 cups of liquid.

Step 3

Preheat the oven to 450F and line the bottom and sides of 6x3in cake pan.

Step 4

Lightly cream the sugar, salt, and cream cheese (room temp) together.

Step 5

Sift the cornstarch into the Thai tea cream and mix til combined. I find this leads to less cornstarch lumps in the final batter.

Step 6

Crack and mix the 3 eggs into the cream cheese mixture. I personally like to switch from a hand mixer to a whisk to prevent adding too much air which can lead to cracking. Overall, once you have added the eggs, try not to mix too much to reduce the chance of cracking in the final cake.

Step 7

Combine the Thai tea cream mixture with the rest of batter. Strain and pour the mix into the cake pan.

Step 8

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 the fridge.

Step 9

Refrigerate for 6 hours or overnight (or else will not be set) and serve!