Take ten egg tarts as an example, 3 eggs, 150 grams of cream, 100 grams of milk, 15 grams of custard powder, 35 grams of sugar, 10 grams of condensed milk. After stirring evenly, it is recommended to sift once (take a strainer Filter once through a sieve and the egg tart will be smoother after baking), preheat the oven at 220 degrees for 5 minutes, set the middle layer, turn the heat up and down, and cook for about 20 minutes. Wait for about 3 minutes after the scorched spots appear. The skin of the egg tart will bulge, which makes the egg tart skin uncomfortable. If it is not crispy enough, you can put the egg tart shell in during preheating, and add the egg tart liquid after preheating

To make egg tarts, milk and eggs are needed. For every 4 egg yolks, 100ml of pure milk is used. The method is as follows:< /p>

Preparation materials: 100 ml of pure milk, 100 ml of light cream, 4 egg yolks, 32 grams of powdered sugar, a small spoon of condensed milk, 12 egg tart shells

1. Pure milk, light cream Place cream, condensed milk, and sugar in a bowl and stir until sugar melts.

2. Add the egg yolks and mix well

3. Mix well.

4. Sieve to make it more delicate.

5. Pour the egg tart liquid into the egg tart shell until it is 70% to 80% full.

6. Place in the preheated oven, heat up and down to 200 degrees, and bake on the middle rack for about 15-20 minutes.

7. Observe the color of the egg tart. If it is burnt, it is basically ok.