Stir in the sugar ... milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.

Refill the pan with 200ml of water, add the caster sugar ... egg yolks in a continuous steady stream. If necessary, strain the custard to remove and lumps. Pour the custard into the prepared tart ...

Add the sugar ... egg yolk and 2 tablespoons of cold water. Mix to a dough – add a little more water if required. Wrap in cling and chill for 20 minutes. Lightly butter a 23cm loose bottom tart ...

Remove the paper and beans, paint the tart with a little egg ... the sugar and vanilla essence, add the cream. Strain this mixture over the apples. Bake at 180°C for 35 minutes. When the custard ...

Make the custard filling by heating the whipping cream and bay leaves until almost boiling, then leave to infuse for 30 minutes. Remove the bay leaves. Whisk together the egg yolks and caster sugar, ...

The following is a transcription of the video: Claudia Romeo: You'll find these custard tarts in pretty much every ... [pastry crunching] The second is their egg custard: more delicate, light ...

A teatime staple in Hong Kong is the egg tart ... custard mixture through a fine-mesh strainer to remove the bits of egg. “The mixture typically consists of egg yolks, milk, whipping cream ...

Egg Tarts are cute little tarts (usually about 3 inches in diameter) of delicate buttery flaky pastry crust filled with a ...