![]() ![]() From Portuguese, to Chinese, to Brazilian, and British – these tarts are a wonderful delicacy all over the world. Serve warm.Everyone loves egg tarts, to the point that there are over 10 variations of this one dish. Then, remove the molds, transfer the tarts to the wire racks and sprinkle with cinnamon. Let cool in the pans on wire racks for 5 minutes. Bake until the shells are golden brown and crisp, the custards are set, and the tops are blackened in spots, 15 to 20 minutes.Pour 1½ tablespoons of the warm filling into each pastry shells. Add the yolks to the mixture and whisk until well combined, then strain through a fine-mesh sieve.Return to the saucepan and cook over low heat, whisking constantly, until thickened 10 to 12 minutes. ![]() Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Continue whisking while adding the hot milk in a slow, steady stream. In a large bowl, whisk the flour with the remaining 5 tablespoons of milk.
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