尽管粤式蛋挞(酥壳里含着甜蛋糊)已经足够美味,葡式蛋挞却在此基础上更加上一个焦糖的顶端,与crème brûlée没有两样。
Whereas Cantonese egg tarts (sweetened egg custard inside a flaky shell) are tasty enough, the Macanese version goes one step further with a c aramelized top, not unlike crème brûlée .
尽管粤式蛋挞(酥壳里含着甜蛋糊)已经足够美味,葡式蛋挞却在此基础上更加上一个焦糖的顶端,与crème brûlée没有两样。
Whereas Cantonese egg tarts (sweetened egg custard inside a flaky shell) are tasty enough, the Macanese version goes one step further with a c aramelized top, not unlike crème brûlée .
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