Hong Kong Style Egg Tarts:
- 1 cup confectioners’ sugar
- 3 cups all purpose flour
- 1 cup butter
- 1 egg beaten
- 1 dash vanilla extractFilling:
- 2/3 cups of white sugar
- 1 1/2 cups of water
- 9 eggs, beaten
- 1 dash of vanilla extract
- 1 cup of evaporated milkDirections:
- In a medium bowl, mix together the confectioners’ sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
- Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
dulce de leche cake with caramel buttercream
Home-made Strawberry Milk
- 1 cup strawberries, chopped (frozen can be used
- 1/2 cup granulated sugar
- 1 cup water
- 1 1/2 cups 1% milk
1. Place the strawberries, sugar and water in a small pot of medium-high heat. Bring the mixture to a boil for about 10 minutes or until it reduces and thickens slightly.
2. Remove the mixture from the heat and push it through a fine mesh strainer into a small bowl. Use the cooked strawberries to serve over ice cream, pancakes or cheesecake.
3. Stir 2 to 3 tablespoons into cups with about ¾ cup milk in each. Enjoy!
Every college student needs to know how to make this.
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