Egg tart making steps:?
Prepare eggs, tart skins, cream, sugar, milk, eggbeater, pan? . ?
2. Stir the milk while heating, and turn off the fire when it is about to boil.
It's best to beat the cream and eggs separately with an eggbeater.
4. Pour the beaten eggs and cream into the cooled milk and stir at the same time to form a viscous liquid.
5. After the egg tart skin is thawed, pour the liquid directly, and 8: 9 is enough.
About 6.20 minutes, 300 degrees, the skin becomes brittle and the top layer of skin will keep beating. If you only eat the original flavor, add sugar to the liquid and stir it, or put some fruit.