The reasons why the custard is not hard to bake may be: the custard is useless, the temperature is too high and so on. The details are as follows:

1. Proteins are useless. Proteins are best made with Italian meringue. On the one hand, high-temperature sugar water rushes into the protein, which can play a role in high-temperature sterilization of the protein; On the other hand, the whipped cream will be more delicate and stable.

2. When using intentional protein cream, the oven only dries, and the temperature must not be too high, because it is easy to turn yellow. Generally, it takes 6 degrees Celsius for 2 ~ 3 hours to dry thoroughly. It would be better to have a drying oven.