ingredient
Light cream 125 g Milk 125 g
Half a root of vanilla pod condensed milk 10 g
30 g caster sugar 3 egg yolks
Cornstarch 10 g tart skin with tin bottom
method
1, milk, light cream and condensed milk mixed, vanilla pods cut open, take the seeds into the milk liquid, cook over low heat until slightly boiling, gently stir to cool down to about 60 degrees for later;
2: Add caster sugar to the egg yolk, beat until the color is white, then add corn starch and stir well until there are no particles;
3, cool down the milk liquid slowly add a small amount to the egg yolk paste, carefully stir well, the egg tart liquid is made. At this time, a lot of bubbles will occur, so it is necessary to filter it through a flour sieve to filter out the vanilla pod residue. The filtered tart liquid needs to be refrigerated for half an hour before use, and if there is enough time, it can be refrigerated overnight, which will be more thick and delicate.
4, egg tart skin put room temperature for about ten minutes, until soft, and then use a fork evenly, gently poke the small hole, egg tart liquid filled with 8 points full;
5, baking: medium layer, on the fire 210 degrees, under the heat of 230 degrees, time of about 23-25 minutes, the specific situation please observe; egg tart state: tart skin scorched yellow layer, egg tart liquid scorched spots.
6. Finished product:
Tips:
1. Egg tart skin is ready-made, not homemade;
2. If there is no vanilla pod, you can use vanilla essence 1 gram instead, vanilla essence does not need to be heated, after the egg tart liquid is made, you can add it; if you want to eat caramel flavor, you can sprinkle a small amount of brown sugar in the middle of the egg tart in the last five minutes to continue baking for a few minutes;
3. If the oven can not be heated up and down the heat, you can use 180 degrees, the middle and lower layers, the egg tart bottom baked until 7 minutes cooked, and then add egg tart liquid to the middle layer to bake, the temperature is 210 degrees.