Flourless Egg Tart = Revised Creme Brûlée :)


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I’m way to excited to be flying in 2 days to Hong Kong to visit my friends and family! Most of all, I miss my nieces soooo much! Seriously they grow up so fast, every time I miss them for a month or so, they just seem older!!

Also, I was doing some light cleaning and since I’ll be away for 3 weeks, that means time to clear things from the fridge that may go hulk on me during this time. The only things were a pint of whipping cream and eggs yolks. This seriously screams custard!!

When I was growing up, my mom would always make sure there was a steady supply of egg tarts around. My sisters and I loved them but for some reason we weren’t that fond of the pastry shell! So, we always ended up using a spoon to scoop out all the creamy goodness. My mom eventually found our “stash” of hidden empty tarts so she stopped bringing them home since it was such a waste. SIGH. That marked the end of our egg tart fest. 

Oddly enough, I ended up always avoiding egg tarts as I got older, mostly because I felt guilty wasting the shell in public (maybe I still had some in private hehehe). But today solved all my problems! This recipe produced such a creamy eggy texture, I went into custard heaven! I know, I know, they don’t look like the best round custards you normally see but I’m all about convenience and trust me, these tasted amazing!

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Egg Tart Custard (recipe adapted from www.cbc.ca)
Recipe makes 8 (if using ramekins) or 16 if using muffin tins! FYI: I quartered the recipe so you that I could eat it all by today 🙂

Ingredients:
– 3 cups (750mL) whipping cream
– 8 egg yolks, room temperature
– 1/3 cup (75mL) granulated sugar
– 1 1/2 tsp (7 mL) vanilla

Directions:
1. In a saucepan, heat cream over medium-high heat until steaming.
2. In a bowl, whisk egg yolks with granulated sugar and vanilla. Gradually whisk in the cream. Slowly is good to ensure that you don’t cook the yolks!
3. Fill ramekins, place into a shallow pan and pour in enough boiling water to come halfway up the ramekins. I don’t have those, so instead, I used my disposable muffin tins and cut them into twos. Then I filled my bread loaf tin with boiling water and places my tins inside!
4. Bake in 350°F (180°C) oven for 30 minutes or until edge is set but centre still jiggles and knife inserted in centre comes out creamy. Remove from water; let cool on racks as it will solidify a bit.
5. You can either cover and refrigerate for about 2 hours or until chilled and set or as I did, I ate them as soon as they were cool enough to not burn my tongue!

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