Thai creamy filling
Instructions:
- 3⁄4 cup sugar;
- 6 tablespoons all-purpose flour;
- 1⁄8 teaspoon salt;
- 1-3⁄4 cups milk;
- 1⁄4 cup CurrySimple Thai Tea syrup;
- 4 large egg yolks.
- In a small bowl, whisk egg yolks and set aside.
- In a medium bowl, mix sugar, flour, and salt together and set aside.
- In a small saucepan, bring milk and Thai Tea syrup to simmer over medium-low heat.
- Pour about a half cup of the milk over the dry mixture and mix to combine.
- Transfer back into the pan and continue cooking over medium-low heat, stirring constantly, until mixture thickens. About 5 minutes.
- Slowly add a small amount of the hot mixture to the eggs and mix to combine. Transfer back into the pan and continue cooking over medium-low heat, stirring constantly for 3 minutes.
- Transfer to a bowl, let cool for 10 minutes. Then cover with plastic wrap and refrigerate until cool.
- Note: You will have extra filling. I decided against splitting the recipe in half as it uses the 4 egg yolks for the 4 whites in the cake recipe. If you don't want extra, try cutting the recipe in half.