Gulaman-Style Egg Tarts
Gulaman-Style Egg Tarts
Ingredients
- 1 package frozen puff pastries
- 4 egg yolks
- 1 1/2 cups sugar
- 750 ml fresh milk, or 250 ml milk + 750 ml water for lighter taste
- 1 sachet Mr. Hat Gulaman Unflavored Yellow
- 250 ml water
Instructions
- 1
Preheat the oven to 180°C. Take a sheet of frozen puff pastry, roll it up tightly, and then cut it into individual pieces.
⏱️ 5 min•🌡️ 180
- 2
Place each piece of puff pastry into a muffin tin. Gently press each puff pastry piece into the muffin tin to form a cup shape, ensuring it covers the bottom and sides of the muffin well.
⏱️ 5 min
- 3
Poke several holes in the bottom of each pastry shell using a fork. Place a small aluminum muffin cup or foil liner on top of each pastry shell to hold its shape during baking.
⏱️ 5 min
- 4
Bake the puff pastry shells for 12–15 minutes until lightly golden.
⏱️ 15 min•🌡️ 180
- 5
While the pastry bakes, prepare the gulaman mixture: In a saucepan, bloom the 1 sachet of Mr. Hat Gulaman Unflavored Yellow in 250 ml of water.
⏱️ 5 min
- 6
Dissolve the gulaman over low heat, stirring continuously until completely dissolved and the mixture is clear and uniform.
⏱️ 5 min
- 7
In a separate measuring cup or bowl, whisk together the 4 egg yolks and 1 1/2 cups of sugar until well combined.
⏱️ 5 min
- 8
In another saucepan, heat 750 ml of fresh milk (or 250 ml milk + 750 ml water for a lighter taste) until warm (approximately 60°C).
⏱️ 5 min
- 9
Slowly pour the warm milk into the egg yolk and sugar mixture while continuously whisking to temper the eggs and prevent scrambling.
⏱️ 3 min
- 10
Pour this combined egg and milk mixture back into the saucepan. Simmer the mixture over low heat for 2–3 minutes, stirring constantly, until it thickens slightly to a custard-like consistency.
⏱️ 3 min
- 11
Pour the warm egg custard mixture into the dissolved gulaman mixture. Stir until well combined and the mixture starts to thicken slightly. The consistency should be pourable but becoming wiggly.
⏱️ 2 min
- 12
Let the combined mixture cool slightly, then pour the slightly cooled gulaman-custard mixture into the pre-baked puff pastry shells, filling each shell.
⏱️ 5 min
- 13
If desired, use a kitchen torch to lightly caramelize the top of the gulaman-custard filling, creating a brûlée effect. You may also sprinkle some cinnamon before torching.
⏱️ 2 min
- 14
Chill the Gulaman-Style Egg Tarts for 1 hour before serving to allow the filling to set completely.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Gulaman-Style Egg Tarts
- 1 package frozen puff pastries
- 4 egg yolks
- 1 1/2 cups sugar
- 750 ml fresh milk, or 250 ml milk + 750 ml water for lighter taste
- 1 sachet Mr. Hat Gulaman Unflavored Yellow
- 250 ml water
Instructions
- 1
Preheat the oven to 180°C. Take a sheet of frozen puff pastry, roll it up tightly, and then cut it into individual pieces.
⏱️ 5 min•🌡️ 180 - 2
Place each piece of puff pastry into a muffin tin. Gently press each puff pastry piece into the muffin tin to form a cup shape, ensuring it covers the bottom and sides of the muffin well.
⏱️ 5 min - 3
Poke several holes in the bottom of each pastry shell using a fork. Place a small aluminum muffin cup or foil liner on top of each pastry shell to hold its shape during baking.
⏱️ 5 min - 4
Bake the puff pastry shells for 12–15 minutes until lightly golden.
⏱️ 15 min•🌡️ 180 - 5
While the pastry bakes, prepare the gulaman mixture: In a saucepan, bloom the 1 sachet of Mr. Hat Gulaman Unflavored Yellow in 250 ml of water.
⏱️ 5 min - 6
Dissolve the gulaman over low heat, stirring continuously until completely dissolved and the mixture is clear and uniform.
⏱️ 5 min - 7
In a separate measuring cup or bowl, whisk together the 4 egg yolks and 1 1/2 cups of sugar until well combined.
⏱️ 5 min - 8
In another saucepan, heat 750 ml of fresh milk (or 250 ml milk + 750 ml water for a lighter taste) until warm (approximately 60°C).
⏱️ 5 min - 9
Slowly pour the warm milk into the egg yolk and sugar mixture while continuously whisking to temper the eggs and prevent scrambling.
⏱️ 3 min - 10
Pour this combined egg and milk mixture back into the saucepan. Simmer the mixture over low heat for 2–3 minutes, stirring constantly, until it thickens slightly to a custard-like consistency.
⏱️ 3 min - 11
Pour the warm egg custard mixture into the dissolved gulaman mixture. Stir until well combined and the mixture starts to thicken slightly. The consistency should be pourable but becoming wiggly.
⏱️ 2 min - 12
Let the combined mixture cool slightly, then pour the slightly cooled gulaman-custard mixture into the pre-baked puff pastry shells, filling each shell.
⏱️ 5 min - 13
If desired, use a kitchen torch to lightly caramelize the top of the gulaman-custard filling, creating a brûlée effect. You may also sprinkle some cinnamon before torching.
⏱️ 2 min - 14
Chill the Gulaman-Style Egg Tarts for 1 hour before serving to allow the filling to set completely.
⏱️ 60 min