Is condensed milk or light cream better for making egg tarts

There are advantages to using condensed milk or light cream when making egg tarts, and the specific choice depends on taste requirements and nutritional preferences. Condensed milk has a high sweetness and thick texture, suitable for pursuing a rich milk flavor; Light cream has a higher fat content and can bring a lighter and fluffier texture.

Condensed milk can provide a distinct caramel flavor and delicate texture in egg tart making. Its high sugar content can reduce the amount of additional sugar added, but may make the filling sweeter and more greasy. Light cream contains over 30% milk fat, which can form an air like structure when whipped, making the egg tart core closer to the crispy layer of Portuguese egg tarts. At the same time, the milk fat can neutralize the gamey smell. Mixing the two can balance sweetness and texture, with a common ratio of 70% light cream mixed with 30% condensed milk.

When using light cream alone, attention should be paid to controlling the baking temperature to avoid oil-water separation, while for condensed milk, the overall formula sugar content needs to be adjusted. Lactose intolerant individuals can choose lactose free cream, while those who control calorie intake can choose low-fat cream with a small amount of condensed milk. From a nutritional perspective, light cream provides more vitamin A and conjugated linoleic acid, while condensed milk contains more calcium and protein.

It is recommended to choose flexibly according to the consumption scenario, and try different proportions for home production. Reduce the addition of sugar appropriately when using condensed milk, and ensure sufficient whipping when pairing with light cream. refrigerated egg tarts are recommended to be consumed after being warmed up to maintain the best flavor. People with dairy allergies can replace it with plant-based alternatives such as coconut milk or almond milk, but the baking time and temperature need to be adjusted.