A Homemade Egg Custard Tart Egg tarts can be stored, covered at room temperature, for up to 2 days. You could also refrigerate the tarts. Bring back to room temperature or refresh them by warming in a 300-degree oven for 5 minutes before eating. Bringing them to a full boil can cause the mixture to curdle, resulting in a lumpy, eggy-tasting mixture instead of a thick, silky-smooth custard. When making stirred custards, it's important to start with a whisk, which helps keep the mixture in motion during the early stages of cooking.
圖片編號:
4280552
拍攝者:
Loinshoes
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進階授權 | UEL | 4000 x 3540 | JPG | 88 |
XS
S
M
L
XL
MAX
TIFF
WEL
PEL
UEL
標準授權 | 480 x 425 px | JPG | 13 點 |
標準授權 | 800 x 708 px | JPG | 15 點 |
標準授權 | 1841 x 1629 px | JPG | 18 點 |
標準授權 | 2376 x 2103 px | JPG | 20 點 |
標準授權 | 3006 x 2660 px | JPG | 22 點 |
標準授權 | 4000 x 3540 px | JPG | 23 點 |
標準授權 | 5657 x 5006 px | TIF | 39 點 |
進階授權 | 4000 x 3540 px | JPG | 88 點 |
進階授權 | 4000 x 3540 px | JPG | 88 點 |
進階授權 | 4000 x 3540 px | JPG | 88 點 |