Ingredients
Milk ( 150g ) | White sugar ( 15g ) |
Whipping cream ( 80g ) | Egg yolk ( 2 pieces ) |
Whole egg ( 1 piece ) | |
Egg tart crust ( 9 pieces ) | Blender ( 1 ) |
How to make Portuguese egg tart
1.Get everything ready Ingredients: Take the egg tart shell out of the refrigerator and let it rest for 30 minutes in advance, so that the baked egg tart shell will be crispier!
2.Pour the milk into a stainless steel vessel and add white sugar
3. Fill a pot with water and heat it on the gas stove.Heat the milk and white sugar over water and stir until the white sugar melts.No need Boil it!
4.Add whipping cream and stir evenly
5.Put 2 egg yolks and 1 whole egg into milk
6.Mix evenly
7.Add another spoonful Condensed milk
8.Prepare another container, the filter
10.Preheat the oven to 220 degrees for 10 minutes
11.Pour the filtered egg liquid into the tart crust until it is 70-80% full
12.Put it in the oven and bake at 220 degrees for 20 minutes.Pay attention to the surface of the egg tart in the last 5 minutes to avoid burning (the oven temperature depends on the temperament of your own oven)
13.It’s out! The time is just right, isn’t it beautiful!
14. Leave it for 2 minutes and you can eat it!
15. Cut it open and take a look.The egg liquid inside is very smooth and tender!
16.This angle is also beautiful!
17. Here is another picture of the finished product.It tastes crispy and smooth, very, very delicious.You Come and try it too!
18.Great!
9.Completely filter out the impurities in the egg liquid
Tips
1.The egg tart crust must be taken out of the refrigerator and rested for 30 minutes in advance.2.Add sugar to the milk and heat it over water until the white sugar is completely melted.No need to boil.3.Sieve the egg tart liquid to remove impurities, making the taste smoother.4.Egg tart crust Pour the liquid into the egg tart shell 7-8% full, 5.Preheat the oven for 10 minutes in advance, bake the middle layer at 220 degrees for 20 minutes, and watch the surface of the egg tart for the last 5 minutes to avoid overcooking.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
