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Custard Paste (For Snow Skin Mooncakes)

Course: Other Desserts
Cuisine: Chinese

Ingredients

  • 3 Tablespoons Butter
  • 2 Eggs Lightly Beaten
  • 2 1/2 Tablespoons Wheat Starch or Cornstarch
  • 2 Tablespoons Sweetened Condensed Milk
  • 3 Tablespoons Powdered Sugar Sifted

Instructions

  • Mix all the ingredients in a small bowl fitted on top of a saucepan with boiling water (i.e. double boiler). Do not let the boiling water touch the bottom of the bowl.
  • Heat over low heat. Stir the mixture constantly with a spatula until it becomes solid and doesn't stick to the spatula anymore. Cool and refrigerate for 2 hours.
  • Makes approximately 8 ounces and is sufficient for 9 snow skin mooncakes.

Variations:

  • Almond or Vanilla: Add 1/2 teaspoon vanilla or almond extract.
  • Chocolate: Add 1 tablespoon cocoa powder and 1/2 teaspoon vanilla extract.
  • Raspberry: Add 1 tablespoon raspberry powder, 1/2 teaspoon vanilla extract and 3 drops red food coloring.