Every culture seems to have a New Year of their own at different times of the year. I know for me as a Jew there are 2 New Years, Passover in Spring and “The Head of The Year” Rosh Hashana in Autumn. Then there is the secular New Year which by all accounts is just an excuse for a party.
While the only tradition for secular New Year seems to be bubbly, cultural New Years all have their traditional foods. When Butterfingers asked on twitter for volunteers to do blog posts for the Chinese New Year I jumped up and waved like an eager school child. I then went about my day and weeks as if I had all the time in the world.
On Thursday it suddenly dawned on me how little time I had left and rushed back to my email to check the links we were sent to help find recipes and there they were, Chinese Custard Tarts. Having bought phyllo and eggs just that day I knew that these would be my addition to the list. My recipe, an adaptation of Ching-He Huangs version, is super easy & super quick.
butter for greasing and for the phyllo sheets
2 small eggs
75g vanilla castor sugar (or add a teaspoon of vanilla extract)
375ml evaporated milk
For the rest of the recipes, hop over to Butterfingers’ Blog
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Thanks for participating Hila 🙂 The egg tart is a classic!
I have a question. There are two Chinese restaurants in neighboring towns that serve these delicious little tarts. At one of the restaurants, I asked the owner what was in the tarts and he told me eggs, milk, mayonnaise and pineapple. I can taste a hint of mayonnaise and they are a little sweet with a slight pineapple flavor, but it must be pineapple juice, since there is no fruit in it. Do you have any adaptations of this recipe using mayonnaise and pineapple juice?
I haven’t heard of this before. This is the only recipe I have but I can do a bit of research for you if you like