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Caramel Egg Custard Tart

The traditional Chinese Egg Custard Tart is a rich egg custard in a shortbread crust or a flaky dough crust. My version takes inspiration from the European Crème Caramel, which is an egg custard flan made with caramel. For my version I make a variant of a pâte sucrée crust, with a little white whole wheat flour, which is a French tart crust. Perfect for this contemporary Euro-Asian inspired pastry. However, feel free to substitute regular whole wheat or all purpose flour for the white whole wheat if you don’t have any. Keep in mind my egg custard tarts are little more rustic looking as I made them in a muffin tin. If you want a more traditional look, feel free to use mini tart tins and substitute 1 teaspoon of vanilla extract instead of the eggs, so you don’t get the black specks on the top of the custard.

By eatthelove · From Open Recipes · 17 ingredients
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Caramel Egg Custard Tart

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Caramel Egg Custard Tart

12 tarts
Prep45 min
Cook25 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

909Calories
28 gProtein
26 gFat
138 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Honey1 tbsp (21g)64
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Waternot in our table0
Beannot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By eatthelove. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Honey + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,262 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs