Bernice Chan and Alkira Reinfrank take a deep dive into how a recipe from medieval England ended up on the menus of dim sum restaurants in Hong Kong.
Cantonese egg tarts are hard to resist with their silky egg custard filling and flaky pastry crust. Found in bakeries and eaten at the end of dim sum, the egg tart is a sentimental dessert in Hong Kong and across southern China, but its roots are not native to the region.
It’s believed the British first brought custard tarts to southern China in the 1920s, where local chefs adapted the recipe before it was brought to Hong Kong. To uncover the full history of the egg tart we travel all the way back to medieval England to find out how the first custard tarts were made, and how over the course of nearly 500 years – and two countries – the Cantonese egg tart was born. #scmppodcasts
Subscribe to our YouTube channel for free here: https://sc.mp/subscribe-youtube
Follow us on: