Lay Hong Berhad

Egg Recipes

Ingredients for rich short crust pastry:

Ingredients for egg custard filling

Method:

Combine butter, sugar and egg yolk in a mixing bowl and beat until creamy.
Add in sifted flour and custard powder and combine until the dough turns pliable. Set aside for half an hour.
Put dough in between two plastic sheets and roll out to about 3-4 mm thickness. Use a pastry cutter to cut out rounds from the sheet of pastry to fit aluminium foil tart moulds.
Place the pastry rounds in the moulds, pressing down the sides to make them fit evenly. Prick with a fork to ensure that the base remains flat after baking.
For filling, add sugar to hot water. Stir well and add milk, salt and essence then mix.
Break eggs into a bowl and stir lightly with a fork.
Pour the cooled sugar and milk mixture into the eggs, then strain the mixture into a measuring jug.
Pour egg custard filling into the lined pastry tins.
Bake in a preheated oven at 180°C for 5 minutes.
Use a piece of foil to cover the shelf above the tarts to prevent the egg tart filling from browning too fast.
Continue to bake for 25-30 minutes until custard is set.

(makes 8 servings)

Ingredients:

Method:

Preheat oven to 350°F (180°C).
In a small heavy saucepan, combine 1/2 cup (125ml) sugar and water. Cook over medium heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high and boil, without stirring until mixture caramelizes and is golden in colour, 6-8 minutes. Pour immediately into an 8-inch (20cm) round baking pan, tilting pan to cover bottom.
Stir eggs with 1/2 cup sugar until blended. Stir in hot milk, orange rind and vanilla. Avoid overmixing. Pour into pan over caramel mixture. Place in a pan of boiling water and bake until mixture is set, 40-45 minutes. Remove from hot water.
Cool on a rack. Cover with foil or plastic wrap and refrigerate overnight or up to 2 days.
To remove from mould, run a spatula carefully around custard. Invert a rimmed serving plate over custard and turn over.

Ingredients:

Method:

Stir together crumbs and 2 egg whites until thoroughly blended. Press crumb mixture onto bottom and 2 1/2 inches up sides of lightly greased 9 x 3-inch springform pan. Chill.
In large mixing bowl, beat together cream cheese, sugar, flour, lemon peel and vanilla at high speed until fluffy. Add 5 eggs and 2 egg yolks, 1 at a time, beating well after each addition. Blend in cream. Pour into chilled crust.
Bake in preheated 500°F. oven 10 minutes. Reduce heat to 250°F and bake until cake tester inserted in center comes out clean, an additional 50 to 60 minutes. Cool on wire rack. Spread cooled topping over top. Chill until firm, at least 8 hours or overnight. To serve, remove rim of pan and cut into wedges. Refrigerate any leftovers.

(makes 24, Hands-On Time: 35 mins, Total Time: 1 hour)

Ingredients for Pastry

Ingredients for Custard Filling

Fruits for topping

Method to make the pastry:

Cream butter and icing sugar until fluffy, add in flour and egg until dough is formed.
Press dough into tart moulds and bake in preheated oven at 180°C for 15-25 mins or until cooked. Keep tart shell until ready to use.

Method to make the custard cream:

Mix egg yolks, sugar and cornstarch until creamy, add in milk and butter. Cook the mixture over low heat until it becomes thick.

Method to assemble:

Fill the custard into the tart shells, keep chilled for 30 mins and top with berries before serving.