Egg Custard Tarts
Ingredients| 1 tart pastry: |
|
|---|
Cream the butter with lard. Add egg and sugar. Beat well. Add flour,
1 cup at a time. The dough will be mealy. Work quickly with your
hands to gather dough into a ball. Knead lightly so the mixture
adheres. You may chill it at this point while making the filling.
Egg Custard Filling: Be sure all the ingredients are at room
temperature. Beat whole eggs at low speed with egg yolks well. Do not
over beat, add sugar, then milk, then half and half. Let mixture rest
10 - 15 minutes. Skim foam from mixture.
Separate dough into 24 ball. Press each into 2 1/2 inch tart shell to
an even layer across the bottom and all the way up the side. Fill
shell with filling almost to the top. Preheat oven to 300. Place
tarts on cooky sheet and bake for 45 minutes. Cool for 10 - 15
minutes. Loosen slightly by inserting a toothpick along the sides.
Tart shell should unmold easily.
Rhoda Yee s comments: It is important that the ingredients for the
filling be at room temperature and beaten over a bowl of warm water.
Cold ingredients will cause filling to separate during baking. By
skimming off the foam, the custard will have a golden, creamy
appearance with a velvety smooth texture which is a most unique and
delightful gastronomic treat! Do not bake at high heat, this will
cause the custard to bubble up like a balloon and burst.
From "Dim Sum" by Rhoda Yee. Posted by James Lor.
Servings: 6
Also see ...
Egg Drop Soup 2
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 1/strong br (Upload by user)
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 1/strong br (Upload by user)
Egg Drop Soup Don Tong
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water. COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thicken (Upload by user)
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water. COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thicken (Upload by user)
Egg Drop Soup Lee
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly (Upload by user)
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly (Upload by user)
| Advertisements |
Egg Drop Soup Waring
Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with c (Upload by user)
Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with c (Upload by user)
Egg Drop Soup No1
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 6/strong br (Upload by user)
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 6/strong br (Upload by user)
Egg Drop Soup No3
Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. (Upload by user)
Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. (Upload by user)
Egg Drop Soup No4
Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Red (Upload by user)
Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Red (Upload by user)
Egg Drop Soup No5
Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan wit (Upload by user)
Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan wit (Upload by user)
Egg Drop Soup No6
In a small bowl, beat eggs with a pinch of salt; set aside. In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute. Place remaining salt and onions in a serving bowl. Add soup; serve hot. Makes 4 servin (Upload by user)
In a small bowl, beat eggs with a pinch of salt; set aside. In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute. Place remaining salt and onions in a serving bowl. Add soup; serve hot. Makes 4 servin (Upload by user)
Egg Drop Soup No7
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour (Upload by user)
TAG: stock, tomatoes, cornstarch, stirring, ,
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour (Upload by user)
TAG: stock, tomatoes, cornstarch, stirring, ,
Egg Foo Yong Master Recipe
Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise (Upload by user)
TAG: canned, sauce, recipe, cooked, diced, master, onion, ,
Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise (Upload by user)
TAG: canned, sauce, recipe, cooked, diced, master, onion, ,
|
|
|
|
Egg Foo Yung 2
Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the rem (Upload by user)
TAG: gravy, ,
Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the rem (Upload by user)
TAG: gravy, ,
Egg Foo Yung Gwhp32a
2 TB Green onions minced 1/2 ts Pepper 1 ts Salt 1 lb Bean sprouts 1 c Crabmeat or shrimp cooked : Sauce 1 TB Cornstarch 1 TB Sugar 3 ts Soy sauce 1/2 c Water BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE (Upload by user)
TAG: sauce, sprouts, ,
2 TB Green onions minced 1/2 ts Pepper 1 ts Salt 1 lb Bean sprouts 1 c Crabmeat or shrimp cooked : Sauce 1 TB Cornstarch 1 TB Sugar 3 ts Soy sauce 1/2 c Water BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE (Upload by user)
TAG: sauce, sprouts, ,
Egg Foo Yung Chinese Omelet
To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and bro (Upload by user)
TAG: mixture, sauce, ,
To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and bro (Upload by user)
TAG: mixture, sauce, ,
Egg Foo Yung Foo Yung Don
1. Wash and drain bean sprouts. 2. Cut onion into thin slices. 3. Cut pork into thin strips, julienne style. 4. Heat wok, adding 1 tablespoon oil. Stir fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and 1/2 teaspo (Upload by user)
TAG: sauce, minutes, onion, ,
1. Wash and drain bean sprouts. 2. Cut onion into thin slices. 3. Cut pork into thin strips, julienne style. 4. Heat wok, adding 1 tablespoon oil. Stir fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and 1/2 teaspo (Upload by user)
TAG: sauce, minutes, onion, ,
Egg Foo Yung
BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE BEST) BLANCH THEM BY PLACING THEM IN A COVERED SKILLET WITH A FEW TEASPOONS OF WATER FOR JUST A FEW MINUTES. ADD BEAN SPROUTS, ONION, SALT PEPPER AND CRAB MEAT TO EGGS. COOK LIKE PANCAKES IN A SM (Upload by user)
TAG: sauce, sprouts, ,
BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE BEST) BLANCH THEM BY PLACING THEM IN A COVERED SKILLET WITH A FEW TEASPOONS OF WATER FOR JUST A FEW MINUTES. ADD BEAN SPROUTS, ONION, SALT PEPPER AND CRAB MEAT TO EGGS. COOK LIKE PANCAKES IN A SM (Upload by user)
TAG: sauce, sprouts, ,
TAG: filling, custard, minutes, shell, ingredients, mixture, tarts, dough, ,
Permalink--> In : Recipes - Asian