Absolutely delicious. The filling was light, delicate, and not too sweet. It was silky and smooth in the middle. If you've ever had chinese egg tarts, it's a bit like that - in fact, I might miniaturize it into tiny tart tins to make pseudo egg tarts. I added the extra egg yolk from the egg white into the filling, and I did bake my shell by itself for about 10 minutes to make sure it would cook completely. I reduced the cooking temperature to 350 degrees to prevent the crust from burning (which was successful!), which meant I had to cook it for quite a bit longer. However, by checking on it every ten minutes and checking it with the jiggle test/clean knife test, it came out perfectly browned and not overcooked. Thanks so much for the recipe!
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Absolutely delicious. The filling was light, delicate, and not too sweet. It was silky and...