Simple Version of Whole Egg Tart

Name: Simple Version of Whole Egg Tart
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 Egg tart wrapper; 100g milk; 2 pcs egg; 60g Light cream; 25g White sugar; Some raisin

by Grid blue

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Want to eat egg tarts and find it troublesome? It’s okay, let’s have a simple version, the whole egg is not wasted, it tastes, of course you can’t lose. The best choice for baking Xiaobai, it is recommended to start with this egg tart, because the success rate is high and it will enhance self-confidence.

Ingredients

10 Egg Tart Wrapper
100g Milk
2 pcs Egg
60g Light Cream
25g White Sugar
Some Raisin

Simple Version of Whole Egg Tart

1. Stir the milk with white sugar until the white sugar is completely melted.

2. Add whipped cream and continue stirring.

3. Put two eggs.

4. Stir well. Use a filter to filter it for later use.

5. For the egg tart crust you buy directly, you can choose animal cream. Why choose animal cream? Healthy.

6. Put the raisins soaked in advance into the custard crust, and pour in the egg tart liquid.

7. Preheat the oven up and down at 220 degrees.

8. Add the egg tart and bake for 20 minutes.

9. Super good times.

Tips:
According to the temperature of your own oven, after all, every oven has its own temper.
I have a Bacolon, the temperature is relatively accurate, 220 degrees is just right for 20 minutes, and the other Changdi, the temperature is low, and it will not be good for 30 minutes at 220 degrees. So I chose 250...Mid, I need to lower the temperature It's 190 degrees, or I will show it to you in minutes, so if you do it for the first time, watch it closely.