Thai Tea Crisp Waffle with Creamy Custard Dip (วาฟเฟิลกรอบชาไทยกับสังขยาคู่ใจ)

1.Steep Thai tea leaves in hot water for 5 minutes. Strain and divide for use in both waffle and custard.

2.Separate egg yolks and whites. In a mixing bowl, whisk together the yolks, evaporated milk, coconut milk, Thai tea concentrate, and rice bran oil.

3.Sift in the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth.

4.In a separate bowl, beat egg whites until foamy. Gradually add sugar in 2 additions and continue beating until stiff peaks form.

5.Gently fold the meringue into the yolk mixture until fully incorporated.

6.Preheat the waffle iron. Pour in the batter and cook until golden brown and cooked through. Transfer to a wire rack to cool slightly. Repeat until batter is used up.

7.Preheat oven to 140°C. Cut waffles into desired serving sizes. Place on a wire rack set over a baking tray. Bake for 20 minutes to dry and crisp up.

8.In a saucepan, whisk egg yolks with sugar and cornstarch until smooth. Add coconut milk, evaporated milk, and Thai tea concentrate. Stir to combine, then cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth custard.

9.Let the waffles cool slightly — they’ll become crisp as they cool. Serve warm or room temperature with the creamy Thai tea custard on the side.