1. Prepare all raw materials and weigh them separately;
2. Pour milk and sugar into a large bowl, stir until the sugar melts; add light cream and stir evenly;
3. Sift in cornstarch in stages and mix well; beat the egg yolks into egg liquid; pour into the milk liquid and stir evenly into tart liquid;
4. The tart liquid is sieved to separate out small particles that are not evenly stirred; the tart liquid tastes better after being sieved;
5. Pour the prepared egg tart liquid into the tart crust separately. Load to 7 minutes full;
6. Preheat the oven to 220 degrees and bake for about 25 minutes!
7. That's it! Baked
Tips:The sugar must be stirred until it melts. If necessary, it can be heated slowly to speed up the melting of the sugar!
In order to make the egg liquid better blend with the milk, the egg yolk needs to be broken into a uniform egg liquid!
Sieving can filter out the particles that are not evenly stirred, making the taste of the egg tart more delicate!
Different types of ovens have temperature differences. Adjust the appropriate temperature. It is recommended that novices use a lower temperature and bake it for a while. If the high temperature is battered, it cannot be saved.
