Saturday, May 30, 2009

Portugese Egg Custard Tarts

Egg Tarts Originally uploaded by chkee


1 cup milk
3 tbsp corn flour
1/2 vanilla bean
1 cup white sugar
6 egg yolks
1 pkt frozen puff pastry, thawed or filo pastry (my preference)


1. Preheat oven to 375 degrees F (190 degrees C)
Lightly grease 12 muffin cups and line bottom and sides with pastry
2. In a saucepan, combine milk, corn flour, sugar and vanilla. Cook stirring constantly until mixture thickens. Place egg yolks in a bowl and slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook stirring constantly for 5 minutes or until thickened. Remove vanilla bean.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 mins or until crust is golden brown and filling is slightly browned on top.

Crème Caramel

I saw this recipe on "Alive and Cooking" and here it is...there is even a video to show you how to make it! :D
Here's my version of the Crème Caramel...not sure why it's called Crème Caramel instead of Brulee because the sugar is on top! ah well, who am I to question a chef!
For someone who loves crockery and cooks a bit I've never invested in any ramekins so instead of ramekins, I'd baked them in coffee cups. It was one of the easiest recipes I've ever tried especially when making custard and brulees, it's always been a bit daunting for me.
I've never been good at controlling the heat and often the egg and cream mixture curdle then the whole thing ends up in the bin instead of my tummy!
Hope you had given it a try also and was just as successful as was rather very yummy, if I do say so myself! LOL