Custard Egg Tarts
Buttery store-bought phyllo cups filled with silky custard and baked until golden. The Chinese bakery classic, ready in under 20 minutes with zero fussing.
- Total time
- 18 min
- Servings
- 12
- Calories
- 178
- Protein
- 3g
indulgentelegantchinesevegetariancreamyflakycustard-likedessert
Ingredients
- 12 cups phyllo or puff pastry mini cups
- 3 count egg yolks
- ½ cup sweetened condensed milk
- ¼ cup whole milk or coconut milk
- ½ tsp vanilla extract
- 2 tbsp butter, melted
- 1 tbsp white sugar
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with the phyllo or puff pastry cups.
- 2
Whisk egg yolks, condensed milk, whole milk, and vanilla until smooth and pale.
- 3
Carefully pour custard into each cup until three-quarters full; don't overfill.
- 4
Drizzle melted butter over each tart and sprinkle with a pinch of sugar.
- 5
Bake 12–15 minutes until custard is set but still slightly jiggly in the center.
- 6
Cool on a wire rack 5 minutes. Serve warm or at room temperature.
Tools you’ll need
- baking sheet
- whisk
- 12 small pastry cups or phyllo shells
- oven
- wire rack
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