It’s time for our next international cooking adventure with Mr. N as our guide. He is again taking us to his favorite part of the world, or so it would seem based on most of his picks, Asia. Not so long ago we received a postcard from a long-time friend of mine who was visiting Hong Kong. Incidentally this same friend spent several years of his teenage life living in Hong Kong, a fact which fascinates Mr. N. So naturally, as soon as the card arrived in the mail, Mr. N said, “This is my next pick!”
Miss A is also quite excited about our culinary visit to Hong Kong. She too remembers the postcard (I don’t care what they say about snail mail, kids still LOVE to get things in the mailbox!) and excitedly exclaimed, “I love that girl. She plays with me.” She’s referring to my friend’s daughter whom she got to meet and play with this summer. So already both of the kids are ready to begin this adventure which we are kicking off with the Hong Kong Egg Tart.
This recipe really couldn’t be any easier. In fact, aside from the boiling of the sugar-water, Miss A pulled this recipe off all on her very own. Before we get to that…the ingredients. There are only five: water, sugar, milk, eggs and vanilla.
Next she whisked in the evaporated milk and then poured in the sugar-water. She did this with great care, pouring a bit of the sugar-water and then whisking, a bit more sugar-water and whisking again.
Miss A and I both finished our tarts and enjoyed them. They definitely had an egg flavor, but also a touch of sweet vanilla flavor. She and I both thought they were good initially, but we never went back for another. So we ultimately rang in with 2 spoons.
Mr. N also tried his with powdered sugar, but he wasn’t a fan at all. The egg flavor was too predominant for him making them a 1 spoon recipe. Mike, on the other hand, was a fan. He ate one egg tart with whipped cream and one without. He thought it tasted almost like a pudding and preferred the whipped cream version.
I will say this though, they reminded me an awful lot, in appearance anyway, of our wonderful lemon tarts from this summer. Now those I will be making again! As for our first dish from Hong Kong, it wasn’t a total miss. Miss A had a great time making them, and she and I both did enjoy eating them, even if one was enough. Mr. N was really the only true dissenter this go-round. I think that might change with our next recipe though…stay tuned.
Print this recipe: Hong Kong Egg Tarts