In fact, this egg tart was made yesterday, and it was only until today that it was because there was too much time to make photos. Remember the angel cake that my aunt sent yesterday? It is a perfect match with egg tarts! Why do you say that? Because the angel cake was born to consume the excess protein of the egg tart, the egg tart only uses the egg yolk, and the angel only uses the protein, so as long as our family makes egg tarts, it will be an angel that day. This is called a true natural pair. Haha! In the past, for roasting novices, egg tarts are an unattainable height, because the process of making a layer of meringue is quite complicated, which is what we often call "stack quilt", which is a very hard work, for novices. The success rate is also low, and it is often unpleasant. Thanks to the current food processing companies, we have made semi-finished products that are very convenient and easy to use, so we only need to buy frozen egg tarts and go home to tune the water to eat the authentic egg tarts. The original style of egg tarts was originally sent by aunt, and this is an upgraded version! Add a little peach, the sweetness of the fruit, and the smoothness of the egg's milk, it is really the double enjoyment of the taste bud!
80ML full fat milk and 80ML light cream mix, 30 grams of fine sugar, 10 grams of custard powder, 3 egg yolks, 150 grams of yellow peaches
Mix the light milk with the light cream, add the sugar, stir evenly, cook until the sugar is completely melted, and leave the fire when it is boiling.
Put it to a little cooler, add the beaten egg yolk, stir well
Sift in 10 g of custard powder and mix well
Filter the adjusted drowning water with a sieve
Pour into the mink, half full, then add the peach flesh, preheat the oven, ignite at 190 degrees, place in the lower layer of the oven, and bake for 18-20 minutes.