1. Take the custard crust out of the refrigerator ahead of time and let it dry for a while before finishing the shape. Because the crust of the egg tart is easy to squash and the shape is not beautiful, it needs to be sorted to make the custard of the egg tart rounder and make it look better.
2. Pour 125 grams of milk into the measuring cup, and then add 20 grams of fine sugar. Mix and stir evenly with a hand mixer. Be patient. It is best to stir the fine sugar until it melts.
3. Add 100 grams of light cream and mix well. The tart with light cream is more fragrant. If there is no light cream, use the same amount of milk instead, but the cornstarch should be increased accordingly.
4. Then add 20 grams of corn starch, mix and stir evenly.
5. Beat in two eggs, mix and stir well. If you are looking for a delicate taste, it is recommended to filter it with a mesh sieve to filter out the egg whites, and the egg tarts will be more delicate.
6. Pour the measuring cup directly into the egg tart wrapper, and fill it up to seven or eight cents each. Don't pour too much, otherwise the tart liquid will easily expand and overflow during the baking process.
7. Put it into the preheated oven, and bake at 190° for 20 minutes.
8. During the baking process, the egg tarts are full of strong milk flavor. I haven't eaten it yet, and I will be intoxicated by the smell. Such a delicious egg tart can't wait to be out of the oven.
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