Tuesday, March 11, 2008 3:49 PM
THAI CUSTARD CUP CAKE.
A few years back I tried this Thai Custard cup cake which I got it from a friend. It is cotton soft but I got burnt because of the caramel. Forgot that the caramel is real hot It burnt three of my fingers.
ingredients:
(1) Caramel : 100g sugar (don't use spoon to stir.
(11) Custard : (80 g. sugar
(200ml evaporate / fresh milk If too rich use 100ml milk and 100ml
water
(4 egg yolk
(111) Chiffon cake:
(A) 2 egg whites
35 g sugar
1/4 tsp cream of tarter
(B) 40ml water )
1 egg yolk )
25 ml corn oil ) - Mix
1/2 tsp vanilla )
50g top flour )
25 g sugar )
1/4 tsp baking powder )
Method:
1. Melt (1) till golden brown, then pour into 8 greased small cups
2. Mix (11) together then pour into (1) and small cup with the caramel
3. Beat egg white into tartar 1 minute, (A) then add 35g sugar till stiff.
4. Then pour (B) mixture into egg white mixture (A), stir well
5. Pour the egg mixture into the small cups (2)
6. Bake in overn 20 minutes 150'C, 350'F, gas No 5. (Use top heat and top shelf. Use
a tray to put on second shelf to block bottom beat.