1. The custard crust is commercially available. It is usually frozen and stored. Take it out and put it on the baking tray to let it warm up.
2. Prepare the materials!
3. Pour milk in a non-stick pan.
4. Pour in the caster sugar.
5. Turn on a low heat to heat, stir while heating to melt the sugar. When the sugar melts, feel it with your hands on the top of the pot, it won't be hot. Turn off the heat and let the milk liquid slowly cool to about 40°C.
6. Pour the eggs into an anhydrous and oil-free basin.
7. Use a manual whisk to continuously beat the whole eggs and beat them evenly. At the same time, preheat the oven to 220°C up and down.
8. Then filter 2 times. Let the egg liquid reduce the foam, and then mix it with milk, the egg tart liquid will be more delicate.
9. Then slowly pour the cold milk liquid into the filtered whole egg liquid, and stir while pouring, and mix well.
10. Pour evenly into the warmed egg tart crust.
11. Put it in the preheated oven, up and down 220℃, bake for 18-20 minutes, depending on the temperature of your own oven, bake until the tart liquid is solidified and caramel-colored roast spots appear on the top, just slightly color it. Just let it cool down before serving!
Tips:1. Only this can make 6-7 egg tarts. 2. No whipped cream, very simple ingredients!
