Finish making your egg tarts and nothing to do with the remain egg filling??
I got this idea of making it into a simply egg pudding when i was at the age of eleven, haha(Ops, the age of hunting for junk food). I bought this same egg pudding in ShenZhen, China.
Seriously, I prefer eating the filling more that the outer pie tart.
Now I'm making it for the first time and it taste same as I bought in China!!
Good dessert for those prefer eating portuguese egg filing, haha.
RECIPE
(make about 10)
INGREDIENTS
4 egg yolks
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract
METHOD:
Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.
Preheat oven to 400 F.
Fill the egg mixture about 80% full.
Bake them at 400F for about 15-20 minutes or until the filling turn brown.
Click here for the Portuguese Egg Tart recipe
Easy isn't it.
Simply the BEST.
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