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葡式蛋挞Portuguese Egg Tart

葡式蛋挞Portuguese Egg Tart

【材料A】
酥皮 8×8,2张

【材料B】
蛋黄 4颗
淡奶油 200毫升
牛奶 150毫升
黄糖 60克

【工具】
蛋挞锡纸模 12个

【制法】
1. 将牛奶和黄糖倒入小汤锅内,以小火加热搅拌至砂糖溶解后,离火,备用。
2. 将已稍微降温的牛奶倒入蛋黄液内,搅拌至均匀后,加入淡奶油,拌匀,备用。
3. 将2片已解冻软化的酥皮叠起,然后卷起来成筒状,再均匀地分割成12份,备用。
4. 将作法3的酥皮分别按入蛋挞锡纸模内,用拇指捏压均匀,用叉子在酥皮上戳洞,静置10分钟,备用。
5. 烤箱预热200度;将作法2的蛋液,倒入酥皮内至7分满,烤约18-20分钟至蛋挞凝固出现焦斑后即可取出,待凉后,享用。

【Ingredients A】
2 sheet Puff pastry (8”x8”)

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【Ingredients B】
4 egg yolks, 200ml light cream, 150ml milk, 60g
brown sugar

【Tools】
12 Egg tart mould

【Method】
1. Arrange milk and brown sugar into pot, cook with low heat until dissolve, off heat and set aside.
2. Pour the milk into egg sauce, stir well. Add in light cream and mix well, set aside.
3. Stack up the 2 pieces of puff pastry, roll up to cylindrical shape, divide into 12 pieces, set aside.
4. Place each slice of puff into the cavity of an egg tart mold, Use your thumb to press the center, poke the hole with fork, set aside for 10 minutes.
5. Pour the egg sauce mixture into mould till almost full, bake into pre-heated @200c oven for 18-20minutes or until tops are blackened in spots. Let cool and remove from the molds, Serve warm.

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