How to make original egg tarts

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  1. Beat five egg yolks into 80 grams of pure milk and stir evenly

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  2. Stir 80 grams of whipping cream and 40 grams of condensed milk evenly

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  3.Sift the egg yolk liquid into the light cream and condensed milk mixture, and stir evenly

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  4.Save the egg tart liquid for later use (preheat the oven at 230 degrees for 5 minutes)

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  5.Put it into the prepared egg tart shell (you can thaw it in advance, I like to use it directly without thawing it).The white one is made of egg white, follow the same steps and can be ignored

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  6.Oven: 230 degrees, upper and lower heat, 25 minutes, depending on the conditions of the oven, the surface will be slightly burnt

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  7.The finished product, paired with a glass of ice-cold milkshake, is super refreshing

• 8.Crispy on the outside and tender on the inside, very tender