10 egg tart skins + 200ml milk + 5 eggs + sugar + light cream;

Practice steps:

1, the tray lined with greaseproof paper will be placed in the tart skins in order to let it thaw naturally.

2, the next modulation of the tart liquid, 200ml of pure milk, 5 eggs, sugar moderate, you can also add the right amount of light cream.

3. Pour the milk into the pot and add sugar to slowly heat until the sugar is completely melted, turn off the heat, pay attention to not let the milk boil.

4. Separate the yolks and whites of the eggs with an egg splitter and beat them with a hand mixer.

5, first pour the yolk liquid into the warm milk and stir, then pour the egg white liquid in turn and stir, and then filtered with a strainer more than three times, do not have air bubbles until the egg tart liquid is ready, the amount of roughly 18 tarts can be done.

6, the oven on the upper and lower heating 200 degrees Celsius, circulating wind function on the preheating 10 minutes, preheating the oven at the same time will be loaded into the tart liquid in order to set the tart crust, nine minutes full.

7, will be loaded with tart baking tray into the middle of the oven position, temperature 200, time 25 minutes.

8, the tart is freshly baked!