Monday, January 2, 2012

Ringing in the New Year with Egg Custards

Since Christmas Day ended up being just a small gathering with Mom and Charlie this year, we made up for it last night with a big party at my Aunt Sandy and Uncle Burly's.

Burly and Sandy prepared an amazing feast with lobster, garlic chicken, egg foo young (with homemade BBQ pork) and Chinese veggies, followed by everyone's favorite dim sum snack: Egg Custard.

Although the actual custard seemed easy enough, the crust was even easier since they came from a giant box of tartlet shells Burly had found at Cash & Carry.

Egg Custards
2 eggs
2 oz. sugar
3 oz. water
3 oz. milk (can use evaporated milk)

Preheat oven to 480 degrees Fahrenheit. Mix ingredients together, then pour into tartlet shells. Bake for 5 minutes, then lower oven temperature to 360 degrees. Keep an eye on the tarts, then remove from oven just before tops begin to blister, about 10-15 more minutes.

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