Hello 2013! and a big "hello" to my blog that I've neglected for over two years! I believe I started a post last year in about the same way, but it ended up being a draft the entire year! Living life sure gets in the way, never mind having a family of three kiddos under 12. Well, I think it's time to change things a bit this year.
With some inspiration from my dad, I've been baking up some Egg Tarts, just like the ones you find at the Chinese bakeries with some good results! So easy and delicious with tea or coffee! I encourage you to try this!
CHINESE EGG TARTS
Makes 11 to 12 egg tarts
70grams sugar or less (I use about 1/3 cup),
40 mL evaporated milk,
11 to 12 store bought frozen tart shells (sweetened)
Preheat oven to 400 degrees F.
Measure sugar and water into a saucepan and heat until sugar dissolves. Remove from heat and cool sugar water until no longer warm. Beat in eggs and evaporated milk. Strain egg mixture into the tart shells to eliminate foam. It's more pleasing to the eye to have a smooth, silky custard surface. Bake in a preheated oven for about 15 to 20 minutes or until a toothpick stands upright in the custard filling. Let cool and and enjoy warm, yummy egg tarts!