Comments on
Macau Style Egg Tarts
Russell Catchpole @cook_115243125
Thanks for this! Clear and simple to follow, unlike so many recipes on the web.I hope you don't mind, I made a couple of slight adaptations…
Replace the milk with evaporated milk - this is vital to get the authentic Macau flavour.
Use only the egg yolks and don't beat them, just mix gently as you don't want bubbles.
I made these for our 4 Hong Kong friends last night & they loved them!
Replace the milk with evaporated milk - this is vital to get the authentic Macau flavour.
Use only the egg yolks and don't beat them, just mix gently as you don't want bubbles.
I made these for our 4 Hong Kong friends last night & they loved them!
