Portuguese Egg Tart

Name: Portuguese Egg Tart
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 100g milk; 250g Light cream; 15g Sugar; 10 Egg tart wrapper

by COUSS

4.8 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

2

Portuguese egg tarts, also known as Portuguese cream tarts, caramel macchiato tarts, and Portuguese tarts in Hong Kong and Macau. It is a small cream pastry tart, a kind of egg tarts, with a charred surface (after the sugar is overheated). Caramel) as its characteristic. In 1989, the Englishman Andrew Stow brought Portuguese tarts to Macau, switched to English custard filling and reduced the amount of sugar, and immediately attracted many people and became a famous snack in Macau.

Ingredients

Portuguese Egg Tart

1. Add a part of the sugar to the milk and whipped cream and put it in a small pot over a medium-low heat. Stir while heating to melt the sugar. I scooped a spoonful of sugar and didn’t use it all, but the sweetness was just right. Turn off the heat when the sugar melted. Let the stove cool and preheat the oven by the way

2. Stir the egg liquid evenly until the egg white is invisible. It is best to sieve it once to make it more even

3. Add the filtered egg liquid to the lukewarm milk liquid, stir evenly and filter twice to make the egg tart liquid as delicate as possible

4. Arrange the quick-frozen egg tart crust on the baking tray, pour in the egg tart liquid, and it’s about eighty-eight full, but it doesn’t need to be full.