Thanks to Zak Pelaccio and my friend Janet for introducing me to the thigh puckering joys of the Egg Custard King. I'm completely addicted to the Portuguese egg custard -- still warm and slightly jiggly cream-touched egg custard with a broiled, spotty brown top, encased in a many-layered, crisp and flaky tart shell. It's trans-fat heaven for 75 cents a pop.
Egg Custard King
There's one on Mott St. near Canal and one on Grand St. near Chrystie
Again, this is one of those things like dumplings that is 100 times more awesome in Los Angeles. Macau Street in Monterey Park, babe.
I used to eat this a lot when I lived in Switzerland. I really think that they use butter and lard to make these things, not hydorgenated oils, so technically they don't have trans fats (but, yes, they will make your thighs pucker).
Dom, I totally believe you. I am going to check it out next time I'm in MP.
Vanessa, I hadn't thought about lard. Mmm...lard...
Don't forget the onions, of course!
Egg Custard King is definitely far from the best place to get them egg tarts! Even Golden Carriage Bakery is better. The flavored ones, such as almond, are inedible.
Zak Pelaccio is clearly an idiot. Despite the cheap prices, the fruits and veggies in Chinatown are better than in your local supermarket. The reason why the durians are frozen is because they have to be, it's the only way they're allowed to be imported.