Saturday, April 21, 2007

One STEP closer...'s been a real busy week for me here, got 9 assignments (including 1 midterm and 3 presentation + debate) in hand which gotta get them completed in 1 month u believe it? O.o Gosh~~ I've felt the pressure nowadays...must keep myself on track to be consistent in time arrangement....hee~

I've just made my 1st ever egg tart today, a special bday present for Chian Ee's 21st birthday today~ Despite that, I've also bought a wool scarf and bday card for her present too, keke!

Top: The ingredients needed ; Bottom: Filo pastry on the baking tray (Filo pastry sheets are so thin like piece of papers)

Yea, that's the external look of Portuguese tart a.k.a. 'Pasteis de Nata'

The texture of the tart custard was exactly the same as what we used to get outside...Yippie~ But, by following exactly the recipe I got, the tart ended up to be too sweet!! Luckily I have tasted the hot custard and stopped from adding the entire sugar, aware of diabetes arh, folks...;-) Another thing is, I've made a mistake by using filo pastry instead of puff it can be improved in the future...not a bad try~~

New product from Pocky...Its called 'Pocky Kinako', topping made with 5 different cereals...a healthy

Alright, its time for me to move sem = busiest sem...LOL! I'm gonna turn my blog into a food bloggie...will update it with some other issues about FOOD in the future...ok, all the best pals...Tchau, ate depois (Goodbye, see you later in portuguese)!!

Here's the recipe, just try to alter the amount of ingredients urself according to personal's taste!! ;-)

Original Recipe Submitted by: John J. Pacheco on
*amount of sugar used has been decreased*
1 cup of milk (~250ml)
3 tablespoons cornstarch
1/2 tablespoon of vanilla essence
100g white sugar
6 egg yolks
1 pack of frozen puff pastry

1. Preheat oven to 190 degrees C. Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. In a saucepan, combine milk, cornstarch, sugar and vanilla essence. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to the remaining milk mixture, while whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove from the heat, let it cool down for few minutes.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven with same temperature for 20 minutes or until crust is golden brown and filling is lightly browned on top.

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