Make egg tarts in ten minutes without failure

Overview

It only takes ten minutes to make the Kuaishou version of egg tarts. It’s easy to operate and tastes better than KFC

Prepare the ingredients. The egg tart shell must be defrosted first, otherwise it will not be easy to separate
Beat two eggs into a clean basin. There should be no liquid in the basin
Stir the eggs, pour in the milk, and mix the milk and eggs thoroughly
Pour in the light cream and mix well
Pour in an appropriate amount of condensed milk. If you like it sweeter, you can add more, or add a little more sugar
Put the prepared egg tart liquid into the egg tart shell, and pour it into the egg tart shell until it is about 70% full. The middle will expand when baking, and if it is too much, it will flow out
Preheat the oven in advance, put it in the oven, turn the heat up and down, and set it to 150 degrees for twenty minutes
It's normal for there to be black spots on the top during baking. It's not that it's burnt, but it's caramelized, which makes it taste sweeter. After baking, the center of the egg tart will still swell. You can leave it out until it shrinks and then take it out.
Finished product