• Yolk 70g

• Whole eggs 55g

• Milk 120g
• Fine sugar 40g
• Light cream 200g
• Egg tart shells 15

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How to Cook

• Step 1:

Stir milk and sugar until melted, add the whole eggs and yolk, and stir to mix them together.

• Step 2:

Pour the light cream and milk and mix them.

• Step 3:

Sieve the mixture.

• Step 4:

Pour the sieved mixture into the tart shell till it is 80% full, preheat the upper and lower tubes in the oven to 200℃(390 F), and bake for 20-25 minutes till brown spots appear on the surface~

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Tips

• The fully mixed tart liquid must be sieved to achieve a smooth taste.
• Refrigerate the liquid and keep it still before use, so that the surface of the baked egg tart will look smoother and brighter.
• More yolk will lead to a tender and more smooth taste.