hongzhizhu has added a photo to the pool:
a.k.a. Hong Kong-style egg tart
A rich, eggy custard in a flaky, homemade shortcrust pastry base.
Water, sugar, eggs, milk, and vanilla extract were whisked together, strained through a fine mesh sieve (to achieve a smooth and glassy custard surface), poured into a shortcrust pastry-lined miniature tart tin and baked. Best served hot and fresh out of the oven.
via Dessert Pool http://ift.tt/2kfsffK
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