During the Henry period, egg tarts may also contain ingredients such as minced pork or beef bone marrow, but always covered with sweet custard.
在亨利时期，蛋挞还可能含有猪肉末或牛骨髓等食材，但总要覆盖上甜甜的蛋奶糊。
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 .
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。
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