THAI TEA PUDDING CAKES

Thai Tea Pudding Cakes image

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.

Provided by Mark

Categories Desserts Cakes

Time 1h15m

Yield 4

Number Of Ingredients 12

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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

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease insides of four 6-ounce ramekins; lightly dust with 1 teaspoon sugar.
Heat milk in a small saucepan over medium heat until it begins to bubble.
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.
Strain coconut milk into a separate bowl through a fine sieve or cheesecloth; whisk in sucralose sweetener, vanilla extract, and coconut extract.
Place egg whites and cream of tartar in a glass, metal, or ceramic bowl. Beat with an electric mixer until stiff peaks form.
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.
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.

Nutrition Facts : Calories 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, Sodium 80.5 mg, Sugar 19.9 g