Portuguese egg tarts

1. Prepare the ingredients. Egg tart wrappers are usually bought in advance and stored in the freezer to prevent spoilage. Therefore, when using them, they should be taken out in advance and thawed at room temperature.

2. Mix the whipped cream and milk evenly.

3. Weigh the white sugar and add it, stir until it melts, and add a little warmth to promote melting.

4. Separate the egg white and yolk using a separator.

5. Add four egg yolks to the mixture.

6. Stir well.

7. Arrange the egg tarts in the baking tray.

Preheat the oven to 200 degrees, and at the same time, use a small spoon to pour the prepared mixture into the egg tart skin, about 80% is enough. If there is too much, the edges of the egg tart skin will be soaked and not crispy, and if there is too little, it will not taste good.

Bake at 200 degrees Celsius for 20 minutes until the skin is slightly darker.