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Hong Kong Style Egg Tarts

Reviewed: Feb. 26, 2012
This recipe has the right ingredients, but the proportions are way off. I already know how to make egg tarts, so I just wanted to see what this creates. This came out worse than I expected. Crust was more like a cookie, and the custard lacks any taste (other than the taste of egg). Just to warn everyone: it's obvious this recipe uses too many eggs in the custard (9 eggs!! while you only use 1.5 cups of water and 1 cup of evap. milk?).the amount of custard left over was more than 2.5 cups.
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