Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch ...

For best results, keep a close eye on them and pull them out shortly after the custard begins to spot. Believe it or not, you can freeze a Portuguese egg tart (just like you can freeze cheesecake ...

Meanwhile, whisk the egg yolks and sugar together ... To serve, cut the tart into wedges, place onto plates and pour the custard alongside.

As the days grow longer and the sun begins to warm the air, there’s one dessert that truly captures the essence of summer: ...

[pastry crunching] The second is their egg custard: more delicate, light, and not too sweet, which make these an ideal snack for anytime of the day. To preserve the ancient recipe it inherited ...

Whisk the cream mixture into the egg yolks in a continuous steady stream. If necessary, strain the custard to remove and lumps. Pour the custard into the prepared tart case and sprinkle a little ...

A teatime staple in Hong Kong is the egg tart – a delicious pastry with a flaky outer shell that holds a creamy but firm custard. This tasty baked good is called 蛋撻, or daan tat, in ...

When the custard is set and the apples are fully ... Remove the paper and beans, paint the tart with a little egg wash and return to the oven for three or four minutes. Allow to cool, then paint ...

After a long day at school or exams, there’s nothing more Hong Kong than treating yourself to some egg tarts. Whether you prefer Hong Kong-style egg tarts (you can pick either a crumbly, buttery ...