How to Make Custard Tart

    Leftover Toast Ding used Butter fried until fragrant and crispy, served with savory bean curd milkeggs custard; after getting tired of sweet bean curd milk, try some salty and fragrant ones..

    Ingredients

    Soybeans half a cup 500 milliliters water 1 spoon salt 2 eggs black pepper a little bit 20 grams butter 2 slices of toast

    Baked Custard #SUPOR Quarterly Award# recipe

    1. Wash the soybeans, add an appropriate amount of water, and put them in a blender to start the puree program for soy milk.

    2. Cut the leftover toast into small pieces. I used four-sided, skin-on toast.

    3. Heat a pan over low heat and melt the butter.

    4. Add the toast pieces and stir-fry until fragrant and crispy; remove and set aside.

    5. Beat the eggs and mix in 30 milliliters of soy milk, water, salt, and a little black pepper.6. Pour into a baking dish and bake in a preheated oven at middle rack, 180 degrees Celsius for about 5 minutes until mostly set. 7. Add the toast pieces, gently mix, then return to the oven at middle rack, 180 degrees Celsius for another 3-5 minutes until the egg liquid is fully cooked.

    Pour into the baking dish.Place in the preheated oven. On the middle rack, at 180 degrees for about 5 minutes until almost 50% cooked, then remove.

    7. Add the bread cubes, mix lightly, and return to the oven on the middle rack at 180 degrees for 3-5 minutes until the egg liquid is set.