STORING CUT AVOCADO RECIPES

Name: Portuguese Custard Tarts
Total time: 45 min
Yield: 18
Ingredients: 300ml pure cream; 300ml milk; 6 egg yolks; 2 tablespoons cornflour (see tip); 1 teaspoon vanilla bean paste; 75g (1/3 cup) caster sugar; 2 tsp finely grated lemon zest; 1/2 tsp ground cinnamon

PORTUGUESE CUSTARD TARTS - AUSTRALIAN EGGS

Portuguese Custard Tarts - Australian Eggs image

Talk about next-level. Learn how to make Portuguese Custard Tarts with this delicious recipe from Australian Eggs.

Categories Desserts Vegetarian

Total Time 45 minutes

Yield 18

Number Of Ingredients 8

Ingredients

300ml pure cream
300ml milk
6 egg yolks
2 tablespoons cornflour (see tip)
1 teaspoon vanilla bean paste
75g (1/3 cup) caster sugar
2 tsp finely grated lemon zest
1/2 tsp ground cinnamon

Steps:

Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.
Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Gradually whisk in the hot cream mixture until smooth.
Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon.
Transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

Nutrition Facts : Calories 171 calories, CarbohydrateContent 12.5 grams carbohydrates, SugarContent 5.8 grams sugar, FatContent 12.5 grams fat, SaturatedFatContent 7.1 grams saturated fat, FiberContent 0.7 grams fiber, ProteinContent 2.9 grams protein, SodiumContent 44 milligrams sodium, ServingSize 61g

PORTUGUESE CUSTARD TARTS - AUSTRALIAN EGGS

Portuguese Custard Tarts - Australian Eggs image

Talk about next-level. Learn how to make Portuguese Custard Tarts with this delicious recipe from Australian Eggs.

Categories Desserts Vegetarian

Total Time 45 minutes

Yield 18

Number Of Ingredients 8

Ingredients

300ml pure cream
300ml milk
6 egg yolks
2 tablespoons cornflour (see tip)
1 teaspoon vanilla bean paste
75g (1/3 cup) caster sugar
2 tsp finely grated lemon zest
1/2 tsp ground cinnamon

Steps:

Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.
Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Gradually whisk in the hot cream mixture until smooth.
Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon.
Transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

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