Assalamualaikum
I am so happy that I got to finish two books in a about a
week time. I haven’t done that for a long long time. I miss those days when I
can finish a book in a day or two. I should go to the bookstore soon and pick
out a couple of books to read before I start looking for a summer job. Can’t
wait!
Let’s focus on food now shall we? I LOVE LOVE egg tarts! I
mean who doesn’t?! I have no idea how Cantonese or Hong Kong or Taiwanese egg
tarts differ. I mean, I found recipes using puff pastries and some used pie
dough as base. Hurm..oh well. They are still egg tarts in the end!
I found an easy recipe here and decided to sell them during
the South East Asian night. As usual, I
bought the readymade crusts from Provigo because I would never have the time nor
patience to make about 100 tart shells. No!No way.
3 eggs
½ cup of caster sugar
1 cup of hot water
1/3 cup of milk
1/2 tsp vanilla extract
- Whisk eggs with milk until well incorporated. Set aside.
- Pour the hot water in a bowl or cup and add sugar. Mix until dissolved.
- Pour the hot water into the egg mixture little by little. Mix well after each addition.
- Sift egg mixture to get rid of any foam. Carefully pour egg mixture into each tart shell.
- Preheat oven to 400 Fahrenheit. Position oven rack in lower third of the oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
- Lower the heat to 350.Once the custard puffed up a bit, pull the oven door ajar.
- Bake for another 10 to 15 minutes until the custard is cooked through.
- Just insert a toothpick into the custard. If it stands on its own, it’s done.
All I have to say is.. adding some
whipping cream on top would not hurt anybody. Really.
Wasalam.
Till then, Salut.
Love,
Sofhan Hasni
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