No, it is not. Baking cream is a special cream for baking pastries, and should be thawed in hot water before use, to increase the consistency and flavor, so that the pastries can be baked out more fluffy and full. Egg tart liquid is made from eggs mixed with sugar and milk, and is used in conjunction with egg tarts.

When using it, it should be completely thawed, and must be thawed in the refrigerator in a cold oven. The unused cream should be kept in a sealed container, refrigerated, and used within 24 hours. If you use the last unused cream, remember to check for spoilage. If it becomes thick or has a strange odor, throw it away immediately and do not use it again.

There are many ways to make egg tart liquid, the most common is to use light cream, but light cream is not easy to buy and not easy to save, it is necessary to use up within 7 days after opening, if you want to eat in a hurry, all of a sudden, can not find a place to buy, so it is rarely used to make egg tart liquid, on these things to make egg tart liquid flavor is also very good, creamy and tender.

Custard powder and condensed milk is not necessary, no can not put, put condensed milk, the amount of sugar can be appropriate to reduce. The tartar liquid must be sifted, so that the tart organization is more delicate.

Bake until the tart liquid half solidified, you can add some fruit particles in the top, such as raisins, cranberries and what not, can also be baked before putting inside, but then generally in the bottom of the surface is not visible.