Portuguese Egg Tart

1. Blend light cream, pure milk, white sugar, condensed milk and egg liquid in proportion OK, use a whisk to beat well

2. Note that the amount of milk I mentioned here is equivalent to two-thirds of a bag of more than 200 ml of pure milk.The first time I made it, I added it all, but there was a lot left over.This time I was smart and left some.Two-thirds of the pure milk was enough to make 16 egg tarts.
Of course, if you have a lot of egg tart shells, you can add milk according to the amount I just mentioned, mainly to avoid leftovers.

3. Don’t add too much sugar.I originally used the ratio in Baidu to add icing sugar, but the result was that the ratio was unbearably sweet.So this time I added sugar according to the total amount after blending with other ingredients, about a spoonful.You can use icing sugar, soft white sugar or granulated sugar.The main thing is to mix well to make the sweetness spread evenly.

4. It is enough that the egg tart liquid accounts for 80% of the egg tart shell.Because the egg tart liquid will expand during the baking process, and if you put too much, it will overflow.
Then the oven temperature is 180 degrees for about 25 minutes.
If you want to add cranberries or mango pulp, you can bake for 15 minutes for the first time, then take out the baking sheet, sprinkle with pulp, and bake for another 10 minutes.