For a wholesome meal and easy weeknight dinner, I recommend the following recipes. You can always reheat them in the toaster oven the next day for about 10 minutes. However, if you plan to eat them the next day, make sure to refrigerate them. You can eat them warm, room temperature, or cold. If consuming within the day you make them, you do not need to refrigerate them. Egg tarts on the other hand usually call for evaporated milk and whole eggs. Portuguese egg tarts usually only use egg yolks and heavy cream. Cook the custard over medium-low heat, stirring frequently with a whisk or wooden spoon for about 10 minutes, until the custard thickens to the consistency of heavy cream but not as thick as lemon curd. Whisk until smooth, then add the cinnamon stick. These wonderful tarts were first created way back before the 18th century by Catholic monks.
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