6 quick-frozen egg tart skins

Egg yolk 1 piece

Whipped cream 80g

Milk 70g

Low flour or a small amount of flour (for coagulation)

Fine sugar 15-20g

Step 1

First of all, prepare the ingredients. I bought the egg tart skin in advance on Taobao. If you want to be more accurate, you can prepare an electronic scale ~

Step 2

Put the milk and whipped cream in a small pot, then add the fine sugar and stir ~ heat with low fire, and stir while heating until the fine sugar melts (remember that the fire is not too big, it is easy to paste, so I usually turn it off with low fire for a while, so it will melt with residual heat), and let it cool off from the fire ~

Step 3

Stir the egg yolk in the milk, sift in low flour or flour, and make into egg tart water ~

Step 4

Pour into the egg tart skin until it is 8 minutes full ~

Step 5

Preheat the oven to 220 degrees, and bake it in the middle layer 15 minutes (you can continuously observe the degree of egg tarts through the oven, and generally you can eat caramel when it floats up).

Step 6

The final product, the egg tart is finished, so easy～ ~

Tips

Be careful not to burn off the fine sugar when it is heated and melted. This is the amount of 6 egg tarts. Pot friends who like to bake more can multiply it by multiples to prepare ingredients ~