It turns out that something called Chinese Egg Custard Tarts can actually be too eggy.
2 eggs
5 oz. can of evaporated milk
scant 1/4 cup sugar
1/4 tsp vanilla
Whisk all ingredients together, pour into frozen tart shells, and bake at 375 for 25 minutes. Makes 6 tarts.
Next time: reduce to 1 egg, and let mixture rest overnight to allow the bubbles to settle.
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