Thanks Marion for another great recipe! Your camera person also does an awesome job at filming/editing and tells the story very well! So much goes in to making these videos that people don’t truly understand the art behind it. Keep up the great work!
Marion's Kitchen: easily my new favorite RUclips channel. I live in Taiwan, but until now I haven't explored many Asian recipes until finding you! Thank you so much for your content, Chef!
Hello from France, just to say that I like all your videos. The songs that you add are so cool and the way that you film each scenes give me the impression that I am right next to you to see you cook. Well done
Just made these and they are amazing, thank you for the recipe Marion, that trick with the dough is absolute gold! Kids are going to enjoy them when they wake up!
This is an adaptation of the Portuguese pasteis de nata. Macau was a Portuguese colony for hundreds of years and this is one of the byproducts of that.
Thank you marion for another Recipe..i love seeing you the way you cook and also to mama Noi ❤️❤️god bless you and families, sending love&hugs from spain ❤️❤️
WOW, I made this for my mum's birthday on Monday and was very confused which recipe I should follow. The pastry was too hard in the end. I wish this came out sooner D:
I tried this recipe but it was quite eggy (no lumps but it wasn’t silky smooth) with way too much puff pastry for me! It also should be consumed asap because once it cools down, the pastry gets a bit wet and not crispy anymore. I’m trying a different batch with the no folds and excess dough cut off. Fingers crossed!
Hello, looking to find a new recipe for don tot and I found yours. Do you know if your double cooking method (first at high temp then lowering temp) will prevent the custard from puffing up? Thanks....I enjoy watching your videos. You look like you're having some fun!
OMG, looks like such Cute Little Pop Em's of Sweet Tender Dee-Light, perfect just as they are! For dramatic presentation, and extra goodness as a "Fancy Dessert", may I top them with some homemade Pineapple Coconut Jam, and Meringue, and hit them with my trusty blow torch, for a quick carmelizing of the jam, and a lightly browned Meringue? Mmmmm, or, top it with a whole half of Apricot or Peach, (like a cap over the custard), or a BIG Strawberry, and then top it with some powdered sugar, and homemade whipped cream? Do you think a dozen per person will be enough? 🤔😅
This is a silly question. Can someone help me? I can’t find pouring cream in my local Walmart or Kroger in USA. What is the best alternative for pouring cream?
Thanks Marion for another great recipe! Your camera person also does an awesome job at filming/editing and tells the story very well! So much goes in to making these videos that people don’t truly understand the art behind it. Keep up the great work!
Cooking with Glen Oh that’s so kind of you Glen!! Thank you 🥰🥰🥰
Marion's Kitchen: easily my new favorite RUclips channel. I live in Taiwan, but until now I haven't explored many Asian recipes until finding you! Thank you so much for your content, Chef!
Marion, I love your recipes! You make things that seem intimidating look so easy!
OMGGGGGGGGGG reminds me of my childhood in Hong Kong 🇭🇰😮😮😮
I love how much your mom enjoys what you make. Your videos are so beautifully produced. Thank you.
These are my favourite thing ever!! I am going to try this recipe today. Thanks Marion ❤️
Hello from France, just to say that I like all your videos. The songs that you add are so cool and the way that you film each scenes give me the impression that I am right next to you to see you cook. Well done
Mum and grandmas cooking is the yummmmy BEST😋😃😍💖💐
I wish i could become your taster after you cook... it looks really delicious 🤤❤️
Solareon X haha I know right I’m
So hungry
You deserve so many more subscribers because you, your recipes, and your videos are always so elegant!
Just made these and they are amazing, thank you for the recipe Marion, that trick with the dough is absolute gold! Kids are going to enjoy them when they wake up!
THANK YOU this looks so much simpler than other recipes i've watched on youtube, i'm so excited to try it out next weekend!!
I love how Marion eats everything she makes. The Pure Joy on her face. I will have what she is having. 😍
That reminds me of how one makes Portuguese custard tarts too! Must try this recipe!
This is an adaptation of the Portuguese pasteis de nata. Macau was a Portuguese colony for hundreds of years and this is one of the byproducts of that.
My very favorite dish. Really appreciate the puff pastry crust idea.
Oh my goodness Marion. You have done it again! I get so excited every time I see that you posted a new video.
Roby Love Aw thanks Roby! It’s always so nice to hear from you!
I am addicted to your recipes.. please keep up the awesome posts!
My to go recipe now is Marion...easy and simple instructions to watch
Very impressive Marion. Im doing a marathon on your channel!
TQ marion i try ur recipe n its work plus the whole family love it.
Thank you for the recipe. I made this and very tasty. I love your food so much.
I love those egg tarts..i wish i can make it too..thank u marion
Recently discovered your channel, it is now one of my favorite things to watch on RUclips.
Digital Jerry Aw thank you so much!
Yummy😋here in philippines egg tart...
Yay! One of my favorite desserts of all time! 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍
Yummy 😋 thanks 🙏🏻 for the delicious recipe!
I wonder if I changed out the milk 🥛 for coconut 🥥 milk to give it a Thai inspired tarts #yum
Best idea ever for the pastry. I am too lazy to make it from scratch. :) Your idea saves so much time. Great video!
Can I use heavy cream instead of pouring cream ?
Simply Marvelous 😎
These are my FAVORITE! The restaurant we go to makes them in rice wrap squares.
Love egg tarts ❤❤❤
Oh my gosh yes Marion..they look gorgeous!! And Mama Noi is enjoying those lil puffs of heaven...
Would love to see more of dessert 🧁 recipes .... Chinese egg tarts are my favourite one and thanks for sharing this easier version 👍😀
Yay! Something new to try.
Thank you marion for another Recipe..i love seeing you the way you cook and also to mama Noi ❤️❤️god bless you and families, sending love&hugs from spain ❤️❤️
More like the Portuguese custard tart technique, but still looks yum
น่าทานมากค่ะ เดี๋ยวจะลองทำดูนะคะ
thank you for the nice recepie, been looking for a simple way to do this awesome egg tarts! 😅
Awesome tip in regards to the puff pastry, will make sometime this week for the wifey :)
Much better than the original ones.......
Marion, you hit the sweet spot! Do you eat these hot, warm, or cold?,
I am making these now!...
GolDreadLocks I like them warm or room temp best!
What!!!! A dessert!?!??!? Do you have a fever hahah. Much love!!! Love this.
They look awesome! Will try to make it for sure. Love all your videos. Thank you! 👍👍
WOW, I made this for my mum's birthday on Monday and was very confused which recipe I should follow. The pastry was too hard in the end. I wish this came out sooner D:
I tried this recipe but it was quite eggy (no lumps but it wasn’t silky smooth) with way too much puff pastry for me! It also should be consumed asap because once it cools down, the pastry gets a bit wet and not crispy anymore. I’m trying a different batch with the no folds and excess dough cut off. Fingers crossed!
Same result, it’s too eggy and the tarts should be eaten right off before they sog!
Buying puff pastry tomorrow :)
Looks like something my son would like
Merci pour les très belles recettes et merci pour les écrire car je peux ainsi les traduire en français
Wow I can eat that whole tray by myself 😲
Yummilicous custard! Thanks marion :)
Egg custard flowers😃😍😋💖⭐️💐yummmmy
you are genius Marion👍
What a great recipe! Is there a reason why the tart shells aren't blind baked?
Crust will be too hard
They look different than the ones I used to get but they look good anyways 😊
Wow yummy
Hi Marion do you think is it possible to do the baking in the air fryer for this egg tart?
They look super creamy and moist
Hello, looking to find a new recipe for don tot and I found yours. Do you know if your double cooking method (first at high temp then lowering temp) will prevent the custard from puffing up? Thanks....I enjoy watching your videos. You look like you're having some fun!
May I know what cream u use
more desserts please!!
Oh, those look SOOOO much better than those Portuguese ones with the "burnt skin".
wawwwww nice ...i will try at home... thank you ,
Thank you for sharing, what kind of puff pastry should we buy? May I have the name of puff pastry that you use please? Thanks again.
What a nifty idea with the pastry, thx gorgeous gal 💖
Looks so good! I wonder if I can change the single cream to half and half cream that contains 15% fat? It's hard to find single cream in where I live.
Is single cream same as whipping cream?Im gonna try this weekend :)
Finally I can make some😀👍
Do I still use the same baking times if the muffin pan i have has smaller holes ?
so good Marion:):) I follow it and I lovlov it:):)
I cheated little bit though, I used all ready made custart🤣🤣
thx for the vid
Can I use condensed milk instead of sugar??
I wish I can make this now
hi marion, i tried this and it worked. But the crust is a bit under especially the one at the bottom. What do i do to prevent this the next time?
a-m-a-z-i-n-g !
thank you for sharing So beautiful I want to learn how to make it .but I don't know how to buy the skin
I'm really hungry for some now. Looks so so delicious. All your videos make cooking look so easy and fast.
Thank you for sharing I really love it, what kind of skin should I buy? can you show me the picture of box
What is pour cream? Is that the same as heavy whipping cream?
Yum!
Marion please do Cambodian food!!
OMG, looks like such Cute Little Pop Em's of Sweet Tender Dee-Light, perfect just as they are! For dramatic presentation, and extra goodness as a "Fancy Dessert", may I top them with some homemade Pineapple Coconut Jam, and Meringue, and hit them with my trusty blow torch, for a quick carmelizing of the jam, and a lightly browned Meringue? Mmmmm, or, top it with a whole half of Apricot or Peach, (like a cap over the custard), or a BIG Strawberry, and then top it with some powdered sugar, and homemade whipped cream? Do you think a dozen per person will be enough? 🤔😅
Hi Marion, any ideas why my egg scrambled a bit? Did I whisk too much air in to it?
I wonder if you can make easy shallot pancakes this way.
Good egg custard tart should be flaky pastry that melts in your mouth and not just layers of flakes
is it possible to replace the egg custards mixture with cream cheese?
What kind of milk?
YUMMMMMMM 😍😍😍😍😍
Is the pouring cream in this recipe same as heavy whipping cream?
family C - Half and half cream
Marion, what is the difference between your Chinese Egg Tarts and the Portuguese Egg custard tarts?
Can we do this in a convection oven?
Hi marion! I like u so much bec I see how u really love ur mom. God bless
This reminds me of portuguese egg tarts :)
Just wondering if you could explain why you dont need to blind bake?
how many egg yolks?
Is that frozen puff pastry? And don't i need to ferment the tart dough?
Hi Marion im making this for a graduation but i keep wondering what is the pouring cream you use and can i find it at my local grocery store
Ying Thao - Half and half, i believe.
Is the ‘cream’ heavy cream?
This is like the easy version of pastel de nata :p
suggest to make from flour
This is a silly question. Can someone help me? I can’t find pouring cream in my local Walmart or Kroger in USA. What is the best alternative for pouring cream?
I think it’s thickened cream/whipping cream
Is the pastry meant to be crisp?