Very easy to make Chinese-Style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days.
Total Time
30min
4.0
2 Ratings
Author: Simon at SideChef
Servings:
2
Ingredients
•
1 1/2
cups
Evaporated Milk
or Milk
•
4
Eggland's Best Classic Eggs
•
1
pckg
Pie Crusts
or Puff Pastry
•
1
pinch
Salt
•
1/2
cup
Granulated Sugar
Cooking Instructions
1.
Roll out the Pie Crusts (1 pckg) on a floured surface.
2.
Use a bowl to to cut out 6 - 8 circles.
3.
Press the circles into a muffin pan to form cups. Put the pan into the fridge until you are ready to fill the cups.
4.
In a large pot, mix together the Salt (1 pinch), Eggland's Best Classic Eggs (4), Granulated Sugar (1/2 cup), and Evaporated Milk (1 1/2 cups).
5.
Preheat the oven to 350 degrees F (180 degrees C).
6.
Put the pot on the stove on the lowest heat and stir in one direction until the sugar has dissolved. Do not boil. Let it cool and pour the contents through a strainer.
7.
Fill the crusts to about three quartes with the custard.
8.
Bake for 20 minutes. Serve hot.
Nutrition Per Serving
CALORIES
1582
FAT
78.5 g
PROTEIN
31.0 g
CARBS
185.5 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
