4-Ingredient Egg Custard


(For 24 mini tarts or 9 regular tarts)

●Puff pastry sheets, 2-3

●Eggs, 2

●Sugar, 1/4 cup

●Milk, 150 ml

1.If using store bought ready-to-bake puff pastry, thaw in fridge overnight or at room temperature for 45 minutes.
2.Use a cookie cutter or knife to trim puff pastry into round pieces. (slightly larger than the diameter of the opening of muffin tin you are using.)3.Mold each piece of puff pastry into the muffin tin. Make sure to press out all the air.

4.Beat 2 eggs. Add sugar and room-temperature milk and whisk together. Pour the mixture into the mold.

5.Preheat oven to 350 F, and bake for 20 minutes.




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