recipe from Hong Kong Egg Tarts.Coconut Milk Custard:
whole milk or 1/2 cup water plus
pyrex measuring jug and microwave on high for 1 minute Stir until sugar dissolve.
pyrex measuring jug. Microwave on high for 1 minute and stir well, mixture should thicken slightly. If it is not thicken, microwave another 20 seconds and stir well. Mixture should be slightly thickened and pourable.To make the egg tarts::
Fill crust with the coconut milk egg white custard and put to bake at the lowest rung of the oven for 10 minutes and without opening the oven door, reduce oven temperature to 350 f and continue to bake for another 15 minutes Egg tarts is done when the custard is still jiggling in the center. Remove from the oven and cover loosely with aluminium foil to finish cooking the custard.
As soon as I took a bite of the blondies, I put my apron back on and started making these. So after making these white chocolate raspberry blondies, I was obsessed with the white the chocolate / raspberry / coconut butter combination
So although you shouldn't place too much credence in a first attempt Portuguese egg custard tart baker, I do have a couple helpful tips that'll make your Portuguese egg custard tarts turn out even better than mine
In another mixing bowl, put heavy cream, egg yolk, corn flour and condensed milk. If you do not have microwave, you can heat the milk and sugar over the stove until the sugar dissolves and milk is boiling hot
Coming up next carrots and coconutmilk sitting in a tree k-i-s-s-i-n-g. Never use milk, cream etc. Another reason I was so eager to waffle was I'd been hearing about high protein, high fiber, gluten-free coconut flour waffles and thought, "Dang, I gotta try that