1. Prepare egg tart water and preheat the oven. Prepare half a box of pure milk, two eggs, and an appropriate amount of sugar. Beat the eggs, stir the egg white and egg yolk evenly and set aside. Put the white sugar in the pure milk, stir to melt, then pour in the egg water, stir together and sift. The tart water is finished. This process takes about 5-10 minutes.
2. Take out the frozen egg tart wrapper and pour in 8 minutes full egg tart water.
3. Put the egg tarts in the preheated oven and bake for 20 minutes at 210 degrees on the upper and lower heat.
4. The egg tarts are slightly charred on the surface and ready to be baked. Go now!
1. The whipped cream is high in calories, I didn't add it to the tart water. Those who like dessert can add more sugar.
2. The pure milk can be heated in a microwave oven for 30 seconds, and the temperature will be low, which is convenient for melting the white sugar. If you accidentally overheat it, let the milk warm up before adding the egg liquid and mixing it evenly.
3. I personally feel that fresh milk is more delicious, smoother and more milky than pure milk at room temperature.
4. The egg liquid must be fully stirred evenly. This recipe mainly relies on pure milk and eggs. Stir evenly to prevent holes or stratification in the center of the finished tart.