I believe many adults and children love to eat egg tart. The method of making egg tarts is really simple, and many people buy ready-made custard crusts to make egg tarts by themselves.
The following recipe simply replaces the usual egg tart crusts with dumpling skins. However, I can guarantee you that the combination of the crispy outer dumpling crust and the egg scent will perfectly satisfy every taste bud within our mouth.
Let's check the recipe now!
Ingredients: 12 sheets of dumpling skin, 70g of milk, 25g of sugar, 1 egg, 60g of whipped cream
Steps
1. Pour milk, sugar, eggs and whipped cream into a bowl. Mix them well, then sieve them for later use.
* If you want the egg liquid to be smoother, you can sieve it twice.
2. Spread the dumpling skins on the mould. If there is no mould, use the bottom of the paper cups as mould.
3. Slowly pour the beaten egg liquid into the dumpling skins.
4. The oven needs to be preheated in advance. Slowly put the dumpling skins with egg mixture into the oven. Bake them at 180 degrees for 20-25 minutes.
Tips: You can add your favourite fruit jam on top of the egg tarts so that they will have another flavour.
