Custard powder, pure milk, whipped cream, fine sugar, condensed milk.

Specific practices:

1. Pour custard powder into a small milk pot, add one third of pure milk, stir evenly with a silicone spatula, then add the rest of the milk, then pour in the whipped cream, fine sugar and condensed milk in turn, and stir evenly slowly.

2. Put the evenly mixed liquid on the stove and heat it with low fire. Be sure to stir while heating until the fluidity of the liquid becomes worse and it leaves the fire. Don't worry about cooking egg tart liquid, or you will get old easily. How to judge whether it is good or not? Scrape it from the middle with a scraper. If the liquid on both sides closes instantly, it means that it is not ready. It would be nice if you closed it slowly.

3. Let the cooked egg tart liquid dry for a while, cool it a little, then add the egg yolk and stir well. The purpose of this is to prevent the egg yolk from being cooked and the egg tart liquid is ready.

Related information:

When baking the egg tart, preheat the oven at 220 degrees for 5 minutes, and pour the prepared egg tart liquid into the thawed egg tart skin. This recipe can make 8 egg tarts, and each egg tart skin can hold 7 or 8 cents. It will grow when baked, but it will overflow if poured too much.