CHINESE STYLE EGG CUSTARD TARTS RECIPE - FOOD.COM
Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Direction to make crust.
- Mix sugar, butter and flour.
- Then add egg and vanilla extract.
- Mix well.
- Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
- Pull dough and make a ball shape to about 1.
- 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
- Boil sugar and water until sugar is melted.
- Cool down to room temperature.
- Add eggs, vanilla extract and evaporated milk.
- Filter the mixture through the strainer.
- Pour into the tart crust.
- Preheat oven for 10 minutes.
- Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.
Nutrition Facts : Calories 487.3, FatContent 25.2, SaturatedFatContent 14.3, CholesterolContent 241.3, SodiumContent 260.1, CarbohydrateContent 53.5, FiberContent 1, SugarContent 22.7, ProteinContent 11.8
EASY CHINESE EGG CUSTARD TARTS RECIPE | SIDECHEF
Very easy to make Chinese-Style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days.
Provided by Simon
Categories Date Night Pescatarian Vegetarian Baked Goods Kid-Friendly Comfort Food Easy Quick Shellfish-Free Beginner Soy-Free Entertaining Mothers' Day Father's Day Fridge Oven Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 1800S
Yield 2
Number Of Ingredients 5
Steps:
- Roll out the Pie Crust (1 package) on a floured surface.
- Use a bowl to to cut out 6 - 8 circles.
- Press the circles into a muffin pan to form cups. Put the pan into the fridge until you are ready to fill the cups.
- In a large pot, mix together the Salt (1 pinch), Egg (4), Granulated Sugar (1/2 cup), and Evaporated Milk (1 1/2 cup).
- Preheat the oven to 350 degrees F (180 degrees C).
- Put the pot on the stove on the lowest heat and stir in one direction until the sugar has dissolved. Do not boil. Let it cool and pour the contents through a strainer.
- Fill the crusts to about three quartes with the custard.
- Bake for 20 minutes. Serve hot.
Nutrition Facts : Calories 791 calories, ProteinContent 15.5 g, FatContent 39.3 g, CarbohydrateContent 92.7 g, FiberContent 1.4 g, SugarContent 34.0 g, SodiumContent 615.5 mg, SaturatedFatContent 15.6 g, TransFatContent 0.0 g, CholesterolContent 197.4 mg, UnsaturatedFatContent 18.3 g
More about "egg custard asian recipes"
JAPANESE SAVOURY EGG CUSTARD (CHAWANMUSHI) | ASIAN ...
From asianinspirations.com.au
Reviews 4
Total Time 35S
Cuisine Japanese
- To Prep In one bowl, combine the chicken thigh and 1 tbsp of sake and mix. Repeat with the shrimp. Set both aside and let marinate for 5 mins. In a large mixing bowl, add the eggs, dashi, mirin, soy sauce, salt and dashi together. Whisk together but be careful not to aerate the eggs too much while whisking as the bubbles could prevent a silky, smooth texture. Place a quarter of the chicken, shrimp, mushroom and fish cake in to a ramekin or small bowl. Pour the egg mixture through a strainer and in to the cup. Pour in enough egg mixture to fill ¾ of the cup. If any bubbles are in the mixture, remove them by poking them. Repeat with the remaining cups. To Cook Cover each of the cups with aluminium foil or a lid and set in to a steamer to steam for 20-30 mins at a low-medium heat. To Serve When the chicken has cooked through, remove the chawanmushi from the steamer. Remove the lid and sprinkle Mitsuba leaves and cover again if not serving immediately. Finish by topping with ikura and enjoy!
EGG CUSTARD RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Desserts, Custards and Puddings
Calories 130.4 calories per serving
- Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
EASY CHINESE EGG CUSTARD TARTS RECIPE | SIDECHEF
From sidechef.com
Reviews 4
Total Time 1800S
Category Date Night, Pescatarian, Vegetarian, Baked Goods, Kid-Friendly, Comfort Food, Easy, Quick, Shellfish-Free, Beginner, Soy-Free, Entertaining, Mothers' Day, Father's Day, Fridge, Oven, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine Chinese
Calories 791 calories per serving
- Bake for 20 minutes. Serve hot.
STEAMED EGG CUSTARD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Reviews 4.9
Total Time 10 minutes
Cuisine Chinese
- Cover with a lid (you can cover with plastic wrap for steaming in a bowl), put it in a steamer, heat up on high heat, when the water in the steamer boils, turn to a low heat, and steam for about 8-10 minutes. Add a few drops of sesame oil and vinegar to taste and enjoy
JAPANESE SAVOURY EGG CUSTARD (CHAWANMUSHI) | ASIAN ...
From asianinspirations.com.au
Reviews 4
Total Time 35S
Cuisine Japanese
- To Prep In one bowl, combine the chicken thigh and 1 tbsp of sake and mix. Repeat with the shrimp. Set both aside and let marinate for 5 mins. In a large mixing bowl, add the eggs, dashi, mirin, soy sauce, salt and dashi together. Whisk together but be careful not to aerate the eggs too much while whisking as the bubbles could prevent a silky, smooth texture. Place a quarter of the chicken, shrimp, mushroom and fish cake in to a ramekin or small bowl. Pour the egg mixture through a strainer and in to the cup. Pour in enough egg mixture to fill ¾ of the cup. If any bubbles are in the mixture, remove them by poking them. Repeat with the remaining cups. To Cook Cover each of the cups with aluminium foil or a lid and set in to a steamer to steam for 20-30 mins at a low-medium heat. To Serve When the chicken has cooked through, remove the chawanmushi from the steamer. Remove the lid and sprinkle Mitsuba leaves and cover again if not serving immediately. Finish by topping with ikura and enjoy!
CHINESE STEAMED EGG | CHINA SICHUAN FOOD
From chinasichuanfood.com
Reviews 5
Total Time 20 minutes
Category Side Dish
Cuisine Chinese
Calories 164 kcal per serving
- Serve warm.
EGG CUSTARD PIE III RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Category Desserts, Pies, Custard and Cream Pies
Calories 313.1 calories per serving
- Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.
CHINESE STEAMED EGG - HOW TO MAKE SILKY EGG CUSTARD | THE ...
From theworktop.com
EGG CUSTARD PIE - ASIAN IN AMERICA
From asianinamericamag.com
CLASSIC EGG CUSTARD RECIPE - SHARE-RECIPES.NET
EGG CUSTARD PASTRIES (CHEATING ... - CHRISTINE'S RECIPES
From en.christinesrecipes.com
EASY CHINESE EGG CUSTARD TARTS FOR YOUR BACK-TO-SCHOOL ...
From spoonuniversity.com
EGG CUSTARD PIE - ASIAN IN AMERICA
From asianinamericamag.com
CHINESE STEAMED EGG CUSTARD ?? | CHINESE RECIPES AT ...
From thehongkongcookery.com
CHINESE CUSTARD TART RECIPE — GRACIOUSLIKES
From graciouslikes.com
EASY CHINESE EGG TARTS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
EGG CUSTARD PASTRIES (CHEATING ... - CHRISTINE'S RECIPES
From en.christinesrecipes.com
CLASSIC EGG CUSTARD RECIPE - SHARE-RECIPES.NET
From share-recipes.net
SAVORY STEAMED EGG CUSTARD RECIPE - TODAY.COM
From today.com
CANTONESE STEAMED CUSTARD BUNS (NAI WONG BAO)
From thewoksoflife.com