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BAKED JAPANESE EGG CUSTARD WITH PORK PRAWN & CHIVE TOPPING
(Serving Size 4)

Cooking Method
Baking

INGREDIENTS
- SpringHome Springroll Pastry 8 sheets (8.5")

CUSTARD
- Japanese Stock Powder 2 tsp
- Milk 250 ml
- Pun Chun Light Soy Sauce 1 tbsp
- Japanese Cooking Wine (Mirin) 1 tsp
- Eggs 3 nos
- Minced Pork 50 g
- Minced Prawns 50 g
- Chives (chopped) 4 stalks
- Salt & Pepper ¼ tsp each

INSTRUCTIONS
1. Cut each pastry into quarter (approximately 4" x 4").

2. Line individual tart moulds each with 2 layers of lightly oiled spring roll pastry.

3. Bake in 180°C oven for 5-7 minutes or until brown and crisp.

4. Remove and allow to cool. Mix together japanese stock powder, milk, soy sauce, japanese cooking wine, egg, minced pork and prawns, salt and pepper, pour into a greased baking tin, and bake at 180°C for 20 minutes or till the custard sets.

5. Remove and set aside to cool.

SERVING SUGGESTION
To serve, place one scoop of custard on to each of the pastry cases and garnish with chives.

Recipe adapted from Tee Yih Jia- www.tyjfood.com

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