What kind of light cream is used for making egg tarts

Egg tarts are usually made with animal based whipped cream, mainly consisting of high fat cream, whipped cream, and other types. The selection of light cream should consider the fat content, stability, and taste. Common light creams suitable for baking include baking specific cream, ultra-high temperature sterilized cream, etc.

Milk fat content is a key indicator for choosing light cream, and it is recommended to use products with milk fat content exceeding 30% for making egg tarts. This type of light cream can maintain its delicate texture even after high-temperature baking, avoiding oil-water separation. Baking specific cream is usually added with stabilizers, which are not easy to collapse in high temperature environments and can make the egg tart filling form a smooth surface. The light cream treated with ultra-high temperature sterilization has a longer shelf life and is not easily spoiled after opening, making it suitable for multiple uses in small quantities at home. Some plant-based cream can also be used for making egg tarts, but there are differences in taste compared to animal based cream. Plant butter contains hydrogenated vegetable oil, which has good stability but a light aroma, and may produce a slight waxy sensation after baking. Light cream with insufficient milk fat content may cause the filling of egg tarts to be too thin, making it easy for the tarts to overflow during baking. Some seasoned light cream flavors such as vanilla and caramel can alter the original flavor of egg tarts, and should be carefully selected according to the recipe.

When making a purchase, pay attention to the purpose description on the product label and prioritize selecting light cream that is clearly labeled as "suitable for baking". After opening, light cream should be refrigerated and used up within a short period of time. It should be shaken thoroughly before use. For lactose intolerant individuals, coconut milk can be used to replace some light cream, but the sugar ratio in the formula needs to be adjusted. When making egg tarts, light cream can be mixed with whole milk in proportion to ensure taste and reduce costs.