Egg Custard Tart


I’ve been on a macaron baking craze recently so there were close to 5 egg yolks lying in my fridge which made me very uncomfortable because I hate wasting food. Coincidentally, theboywhobakes Youtube video on egg custard tart was suggested on my Youtube home page and tadah, I figured a way to use up all those eggs. Ironically though, I had to break more eggs and ended up with extra egg whites.

Theboywhobakes’ videos are really fun to watch. He makes baking seem so easy that I can’t wait to try his cherry pie next! Even my dad was engrossed with the video and begged me to make the cherry pie.



The egg custard tart was a bit too creamy for my liking though. Because I brought it to a party, I got some feedback as well. Some people loved the creaminess but some people didn’t particularly like it. However, I felt that the texture of the custard was spot on, it was neither too solid nor liquid. The tart shell was perfect too, it could be rolled out and placed onto the mould in one piece, something I have never been able to do before especially since Singapore has such hot weather.

Okay enough rambling, if you ever find yourself needing to use up 8 egg yolks, then you have to make this tart. Otherwise, I’d probably give it a pass. Too much fats hahaha. And ps, don’t ever tell your friends what you put in the tart. They would never ask for seconds.

Ingredients for Tart
225g plain flour
150g unsalted butter
50g caster sugar
pinch of salt
1 large egg

Ingredients for Custard Filling
350ml single cream
100ml whole milk
2 tsp vanilla extract or 1 vanilla bean
8 large egg yolks
100g caster sugar
1 nutmeg

1. Place butter and flour in a bowl and rub with fingertips until resemble breadcrumbs
2. Stir in sugar and salt
3. Break an egg, and using a fork, mix the egg into the mixture.
4. Knead using hands until a ball of dough is formed.
5. Place in fridge for 30 minutes or until firm enough to roll out
6. Once firm, dust the worksurface with a little flour and roll out the pastry until it is about a couple of inches wider than the tart tin.
7. Roll the pastry onto the rolling pin and gently drape it into the tin. Gently lift and press the pastry into the base of the tin, cut off the excess overhanging the tart.
8. Refrigerate for about 30 minutes or until the pastry has firmed up again
9. Preheat the oven to 180C.
10. Remove the tart from the fridge and line it with a piece of parchment paper, filling it with either baking beans or rice and bake in the preheated oven for about 20 minutes. 11. Remove the tart from the oven and carefully remove the parchment and the baking beans.
12. Place the tart back in the oven for about 5 minutes to brown the base a little.
13. Once the tart has baked, take an extra egg yolk and using a pastry brush coat the entire inside of the tart.
14. Place this back in the oven for 5 minutes to dry out
15. Turn the oven down to 130C and make the custard.
16. Place the cream and milk into a medium saucepan and set over medium heat.
17. Add the vanilla extract and bring the cream to a simmer.
18. Place the egg yolks and the sugar into a bowl and whisk together.
19. Pour the hot cream over the yolks, whisking constantly.
20. Leaving the tart in the oven pour in the custard.
21. Grate the nutmeg over the entire tart and then bake for around 30-40 minutes or until set around the outside but still with a little wiggle in the middle.


Super Quick Pizza


Processed with VSCOcam with c1 presetEver craved homemade pizza but it’s only an hour to lunch? I’ve discovered a recipe from Smitten Kitchen which makes pizza dough in less than an hour. That means, a quick pizza fix is always possible!!!!! Are you as excited as I am????

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The best part of homemade pizza for me is that I can be creative with my toppings and most importantly, spam toppings. I hate that pizzas sold outside always have very little toppings and cost at least $20. I feel like I’m eating more bread than anything else. I need my cheese. And ham. And mushrooms. Since I looooove cheese, spamming mozzarella cheese is one of the must dos when I make my pizzas.

I wanted my pizza this time to have more colour, so I sprinkled some arugula on top for the vibrancy. Food tastes so much better when it looks better 🙂 You have to try this recipe and go get creative with your pizzas!!! 🙂

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adapted from Smitten Kitchen
Makes 1 30cm pizza

100g bread flour
100g plain flour
100ml warm water
1 1/4 tsp instant yeast
1 tsp table salt

1. Heat oven to 110 degrees Celsius for 5 minutes and then turn it off.
2. Dump all ingredients to a mixer (alternatively you could use your hands)
3. Mix on moderate speed until a craggy mass is formed.
4. Mix on low speed for 5 minutes until a smooth and elastic dough is formed.
5. Oil a bowl and place dough in it. Cover with cling wrap.
6. Place dough in oven. Wait until it doubles in size, approximately 30 minutes.
7. Roll it out and get creative!

7 Must Try Places in Hong Kong

1. Dim Dim Sum Dim Sum Restaurant

We laughed so much because the name was hilarious and sounded like a joke but the food was no joke. Generally, the dim sum served here was the best, even better than Michelin starred Tim Ho Wan and One Dim Sum. Although this has no michelin star, it is well reviewed and recommended by Anthony Bourdain in TimeOut.

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The Har Gao here had the best tasting skin, it was thin and soft, delicious to eat! Besides the usual fare, they also have creative dim sum inventions and modifications.

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The Prawn Cheong Fun was stuffed with tempura fried prawns, a modern twist on this traditional dim sum. I loved it! There was also mushroom buns which were baos that looked like mushroom with a curry-like filling. They didn’t taste particularly fantastic though.

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Lastly, you have to try the brinjal with prawn paste on top, it was so delicious we ordered two plates!

The service here was the best, with kind ladies recommending the good food to you and always having a smile on their faces. I almost tripped over my chair while walking over to settle the bill and all the waitresses instantly had this worried look on their faces while saying ‘Be careful!!’. What wonderful people that make me want to go back again and again 🙂

G/F, Man Wah Building, 23 Man Ying Street, Jordan
Tel: 2771 7766
MTR: Jordan
Mon.-Sun. 10:00-01:00

2. Tim Ho Wan at Sham Tsui Po


Tim Ho Wan is famous for its unique creation of crispy skin barbecued pork bun and it did not disappoint. The filling was meaty enough and salty enough to complement the sweet crust. However, I felt that it would have been better if the crust was a little more baked.


Another star for me was the Siew Mai. The meat was not fatty and instead of putting dyed ‘fish roe’ on top, they put gei ji, a pleasant change. The filling of the Har Gao (shrimp dumpling) was the tastiest, though the skin could have been softer and thinner. 


The turnip cake left an impression on me because it was filled with turnip and less floury than usual, which is how I like my turnip cake to be. Besides their buns, Tim Ho Wan is also good in the usual dim sum dishes.

Visit Tim Ho Wan in the morning, around 10am, when there is no queue at all. We were delighted to get our table immediately 🙂

9-11 Fuk Wing Street, Sham Shui Po
深水埗福榮街9-11號地下 (10 min walk from Sham Shui Po MTR)
Tel: +852 2788 1226
Opening Hours: 8:00am – 9:30pm (Daily)

3. One Dim Sum

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We ate One Dim Sum twice because it is near Mongkok, which was where we shopped every single day. One Dim Sum has this screwed up way of arranging seating, so be prepared to wait 30 minutes for a table. I loved the boiled vegetables in One Dim Sum, so much so that I ordered one whole plate for myself. Call me a veggie freak.

Besides that, the century egg and pork congee is worth trying and so is the Har Gao and Siew Mai, typical dim sum dishes. Don’t bother trying the overly floury turnip cake.

15 Playing Field Road, Kenwood Mansion, Prince Edward, Shop 1 & 2, G/F,
MTR: Prince Edward
Tel: 27892280

4. Australian Dairy Company



The BEST ever scrambled eggs I’ve eaten in my entire life. Seriously, you need to try their scrambled eggs and toast. The eggs don’t steal the entire show because the warm buttered toast is amazing as well. Try the egg pudding too which tastes like the chinese version of creme brûlée. My friends loved it but it was too sweet and eggy for me. Don’t bother trying their milk tea because it is tasteless.

The waiters here may be busy but they are quirky amidst their busyness. My friend took a photo on her iPhone and a waiter who walked past peeped at her photo and said that it wasn’t nice, hahahaha.

Visit Australian Dairy Company in the mornings for breakfast. Don’t book a hotel that includes breakfast because you’ll be wasting one meal and your money too! You have to eat at Cha Chaan Tengs for breakfast. Live like a local!

47 Parkes St, Hong Kong
MTR: Jordan
Tel: +852 2730 1356
7:30 am – 11:00 pm daily, closed on Thursdays

5. Mak’s Noodles

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I tried the Wanton noodles and Dumpling noodles here. They came in small portions which left me wanting for more. The noodles were very springy and the wanton skin was thin and delicate, making it easy to slurp each prawn wanton up. The dumplings had more filling in them, so order them if you want more meat.

G/F, 77 Wellington Street, Central, Hong Kong,
Central MTR – Exit D2.
Tel: +852 2854 3810
Operating Hours: 11 am to 10 pm Daily

6. Tai Cheong Bakery

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Egg tarts, egg tarts, egg tarts. These are the freshest egg tarts I’ve ever eaten. They are sold right out of the oven, with the egg custards still wobbling and the tart still too hot to eat. The pastry is the buttery, crumbly kind, not the flaky Portuguese egg tart kind. I like how the tart shell melts in your mouth and is salty, complementing the sweet egg custard.

35 Lyndhurst Terrace, 中環擺花街35號地下
Central MTR – Exit D2.

7. Lucky Desserts

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Lucky Desserts is famous for it’s durian desserts. The durian pancake was much raved about online but I felt that it was overhyped. The mediocre cream ruined the durian pancake, it felt like I was eating more cream than durian and wasting my calories on cream from the can.

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My friends loved the durian cream with sago but I much preferred the mango cream with sago and pomelo. They were very generous with the mango, with at least half a mango inside my bowl. The thickness was just right as well and it wasn’t too sweet. The perfect end to the day 🙂

G/F25-27 Soy St, Mong Kok 旺角豉油街25-27號

Lemon Blueberry Muffins

Lemon Blueberry Muffins


I had some sour cream left over from my dip, so I used it to make some delicious blueberry lemon muffins. It was my first time using sour cream to make muffins and it produced a tangy flavoured fluffy muffin. The muffin was more cake-like, as commented by my friend, so stay away, all you bread-like muffin lovers!


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
1 lemon, zested and juiced
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

1. Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
3. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
4. Stir in lemon zest and lemon juice.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. Fold flour mixture into batter
7. Fold blueberries into batter
8. Scoop the batter into the prepared muffin pans, filling each cup till its full. (my muffins did not rise much)