The following is a transcription of the video: Claudia Romeo: You'll find these custard tarts in pretty much every ... [pastry crunching] The second is their egg custard: more delicate, light ...

Holy Nata cannot exist without an ingredient that has become staggeringly expensive: eggs. The San Francisco bakery goes through about 120 pounds of egg yolks every week to make its popular Portuguese ...

The difference between Portuguese and Chinese egg tarts is similar to the difference between New York cheesecake and Japanese cheesecake. Both are similar, yet vary in texture, flavor, and ...

The only Portuguese egg tarts I’ve tasted have been based on the Macau version, so I’m calling these Macanese pasteis de nata. From what I’ve heard from friends who have eaten them in ...

A big hit at farmers' markets and events around Metro Vancouver, a few months ago the Benskins got the keys to the former ...

A firm favourite around the world and particularly in London where there are dedicated shops to the Portuguese tart. It is a worldwide ... Meanwhile, break the whole egg into a heatproof bowl ...

Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch ...

According to Kathy Ng Yiu-fan, a senior nutritionist at Kat-Spirit Nutrition Centre in Hong Kong, the recipes for Portuguese egg tart and daan tat are slightly different. Pastel de nata is a bit ...