i have lot of egg yolks...left over from the making of cornflakes meringue.
to utilise the yolks, i have made kuih bakar (easy), kek lapis (difficult) and now into egg tarts (moderate).
simple recipe for the egg custard.
1 can of evaported milk
1 can of the condensed milk
12 egg yolks
2 tsp essence vanilla.
mix to incorporated and sieve.
i'm using my pie crust for the tart shell/casing pie crust.
No comments:
Post a Comment