In a mixing bowl, whisk the eggs and evaporated milk together. Be sure the sugar dissolves and then allow this sugar mixture to come to room temperature, otherwise you might end up cooking the egg mixture which wouldn’t make for a smooth creamy texture. Make almost a sugar syrup by combining 1 cup of hot water with 1/2 cup sugar. Please make sure the butter and eggs are at room temperature. This recipe for egg custard uses the whole egg, so no need to worry about what to do with leftover egg whites. (And no, I haven’t tried this either, but I will!) In which case use a hot water bath to bake them in. But you can choose to not even have a crust and bake the egg custard in 6-ounce custard cups. You could even use a store bought pie crust, though I have not tried this! You could also make an egg custard pie if you don’t want little tarts. I chose to make my own flaky pastry, but one can easily slip little puff pastry squares into muffin tins. The first thing you need to do is decide if you want a puff pastry or a pie crust style crust. Here in Denver I find them at the few dimsum restaurants we have and often order a few to go!įinally, I decided it was time to make my own and even though this was my first time baking these beauties, the results were exceptional!Īfter all, egg custard is such a simple recipe. However wherever I ate them, they were always one of the best foods I ate in China.Ĭreamy egg tarts are often found in bakeries and often served with high tea in Hong Kong. When we were in China, I never stepped into a KFC so I can’t tell you if they were the best. He was never a fried chicken guy but somehow he discovered their egg tarts and said they were the best. Manservant used to love going to KFC in China just to eat the egg tarts. This traditional Chinese dessert, beloved by Manservant, is actually an old fashioned recipe for baked egg custard.Įgg custard generally refers to a milk or cream mixture thickened with egg yolk.Įgg tarts are an example of custard and are baked in either a pastry crust that goes back to Hong Kong’s British roots or are baked in puff pastry, thought to have come from Portugal and to have arrived in Guangzhou China in the 1500’s.
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