1. Put cornstarch in a small milk pot and add a little milk.
2. Stir gently evenly.
3. Then add the whipped cream and the rest of the milk.
4. Stir well with sugar. If there is condensed milk, add a little condensed milk.
5. Heat on a low heat to melt the sugar completely, no need to boil.
6. Then put the milk pan aside to cool down. At this time, separate the eggs, as long as the egg yolk is needed.
7. Add the egg yolks one by one and stir well.
8. Sieve the egg mixture 2-3 times. Don't omit this step.
9. Pour in the custard crust and make it 80% full.
10. Put a piece of yellow peach cubes on each, this time remember to preheat the oven 180 degrees.
11. The four-layer oven can be baked on the penultimate layer for about 40 minutes, but the temperature and time need to be adjusted according to your own oven.
12. Take it out and let it cool, and a simple and delicious egg tart is complete.
Tips:1. There are many methods for the liquid egg tart, there is no absolute, the fruit in the liquid egg tart can also put the fruit you like.
2. If the temperature of the oven is low, you can change the baking tray to the upper layer in the last ten minutes to get a caramel color.
