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1. The custard crust is taken out from the freezer, and the room temperature is warmed up for about 30 minutes!
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2. Pour the pure milk and white sugar into the pot, turn off the heat when the heat is about to boil, and all the white sugar is dissolved in the pure milk.
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3. Pour the boiled milk liquid into the mixing bowl, and let it cool completely with ice water!
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4. Add the eggs and mix well with a manual whisk!
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5. Sift, so that the tart liquid is ready!
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6. Pour the tart liquid into the warmed egg tart crust, about 70% full. Preheat the oven at 190 degrees and bake for about 35 minutes. The specific time depends on the temperature of your own oven! Pay attention to the color of the egg tarts!
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7. It’s super delicious when it’s hot from the oven, and I’ll never go out to buy egg tarts again. Whole egg tarts are healthy and delicious, and super easy! Compared with the whipped cream and condensed milk version made before, the baby prefers this whole egg!
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Tips:When the custard crust is warmed, the effect is that it is crispy and not too oily!
