I came across this recipe from Yummy Little Cooks and the methods of egg filling were different from my previous recipe. So I gave it a try to see if this would taste better. What I can say is, the top was able to turn browner at 180 deg C while I could not get this nice brown top for the other recipe. However, this recipe needs to cook the whipping cream whereas the other recipe just have to mix all the filing ingredients together. Both tasted as good with using Pampas Puff Pastry but if you would like to try making your own pastry, you can check out the recipe from Yummy Little Cooks.
Ingredients
3 sheets pampas puff pastry
200g dairy whipping cream
300g milk
80g sugar
3 eggs
3 egg yolks
1/2 tsp vanilla essence
300g milk
80g sugar3 eggs
3 egg yolks
1/2 tsp vanilla essence
Directions
1. Dust rolling board with some flour and lay out a sheet of puff pastry. Use a wide opening cup (larger than the tart mould) to cut out round pastry. Dust some flour in the tart mould and lay the cut pastry in it.
2. Cook whipping cream and milk until 70 deg C.
3. Stir in sugar and cook until the sugar dissolves.
4. Add it into the beaten eggs and egg yolks and mix well until blended.
5. Add in vanilla essence and set aside to cool.
6. Use a ladle and scoop the mixture into the prepared pastry shells till 70% full.
7. Bake at 180 - 200 deg C for 20-25 mins or until top brown.
* Best served hot.
2. Cook whipping cream and milk until 70 deg C.
3. Stir in sugar and cook until the sugar dissolves.
4. Add it into the beaten eggs and egg yolks and mix well until blended.
5. Add in vanilla essence and set aside to cool.
6. Use a ladle and scoop the mixture into the prepared pastry shells till 70% full.
7. Bake at 180 - 200 deg C for 20-25 mins or until top brown.
* Best served hot.
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