1. Prepare raw materials;
2. Wash and peel the purple sweet potato for later use;
3. Pour whipped cream and milk in a small pot;
4. Add condensed milk and white sugar and mix well;
5. Heat on a low heat, stir while heating, until the sugar melts, (if you use powdered sugar, you can omit the heating step), let it cool off the heat;
6. Separate the egg whites from the eggs, put the yolks in a bowl, and mix well;
7. Pour into the milk liquid and stir evenly;
8. Sift the low powder into the tart water, mix well;
9. Finally, filter the tart water, and then preheat the oven to 200 degrees;
10. At this time, the purple potato is cut into small pieces and cooked.
11. Put the cooked purple sweet potato into the tart skin;
12. Pour the filtered tart water into the custard crust, 8-9 minutes full;
13. Put the baking tray down for the second layer, 190 degrees, 25 minutes. (If you like the focus on the surface, move the baking tray to the middle level for the last 5 minutes.)
Tips:1. When the tart water is heated, the purpose is to completely dissolve the sugar. If you use powdered sugar, you can stir it evenly without heating.
2. When adding low flour, it is best to add it several times, so as not to leave particles, so as not to affect the taste.
3. The egg yolk must be added after the milk has cooled.
4. Due to the high temperature of our oven, it is baked at 190 degrees. If you use other ovens, you can use 220 degrees, and it will take 25 minutes.
