Can light cream be used to make egg tarts

Light cream can be used to make egg tarts, which can enhance the rich taste and smooth texture of egg tarts.

Light cream contains a high amount of milk fat, which can form a delicate tissue structure during baking, making the filling inside the egg tart more dense. Compared with milk, light cream usually has a fat content of over 30%. When heated, the protein and fat work together to avoid excessive coagulation or water loss in the egg mixture. When making, you can first mix light cream with eggs and sugar evenly, sieve it and pour it into the tart crust. Bake at 200 degrees Celsius until the surface appears burnt spots. Please note that the light cream version of egg tarts has a higher calorie content and may exceed 300 calories per serving. It is important to control the amount consumed.

Some populations may be more suitable for adjusting the formula. Lactose intolerant individuals can use plant-based cream as a substitute, but corn starch needs to be added to help solidify. Patients with diabetes can choose a sugar substitute and reduce the amount of light cream, or use low-fat milk mixed with a small amount of light cream. When making gluten free egg tarts, make sure to use light cream with the gluten free tart crust. If you pursue a lighter texture, you can beat the light cream to six portions and then mix the egg mixture to make it more fluffy. After making egg tarts, it is recommended to refrigerate and store them for no more than 48 hours. When reheating, use an oven instead of a microwave to keep them crispy. Paired with fresh berries or lemon peel, it can relieve greasiness. Children and the elderly should pay attention to controlling their single intake to avoid indigestion. If excessive expansion of the egg mixture is found during the baking process, the oven temperature can be lowered by 10 degrees Celsius or the baking time can be shortened.