How to make egg tarts with cream

Cream can be directly mixed with light cream, eggs, and white sugar to make egg tart liquid. When making egg tart liquid, attention should be paid to the ratio of raw materials and stirring techniques. The taste can be adjusted according to the sweetness, making it suitable for home baking.

When making egg tart liquid, mix 200ml of light cream with 2 whole eggs and 40g of white sugar, sieve and let it stand to defoam. Light cream can enhance the aroma concentration of egg tarts, eggs can blend more easily at room temperature, and sugar can be added in portions to avoid clumping. The mixture should be gently stirred to prevent excessive air from entering, and sieving can filter out undissolved particles to make the taste delicate. If you prefer low sugar, you can reduce it to 30 grams of sugar or add 5 milliliters of vanilla extract to enhance the fragrance. Refrigerate and let it stand for 30 minutes to help the materials fully blend and prevent the formation of bubbles during baking. Some formulas may use milk instead of light cream to reduce calories, but the taste may be lighter. If using milk completely, increase the proportion of egg yolks to 3 and add 10 grams of corn starch to stabilize the texture. This type of adjustment is more suitable for people who pursue a low-fat diet, but the aroma and smoothness of egg and milk will be weakened. When operating, it is important to note that the temperature of the milk should not be too high, to avoid directly pouring it into the egg mixture and causing it to solidify.

Before pouring egg tart liquid into the tart skin, sprinkle a small amount of cinnamon powder or lemon peel to add flavor layers. When baking, it is recommended to first set at a high temperature of 200 ℃ for 10 minutes, then adjust to 180 ℃ and bake slowly until the surface burn spots are uniform. The remaining egg tart liquid should be refrigerated and stored for no more than 24 hours. It needs to be sieved again before reuse. With fresh fruits or crushed nuts, it can enrich nutrition, but sugar intake needs to be controlled. diabetes patients are recommended to use sugar substitutes.