Egg Tart


Cooking Method:

  1. Mix 40g of Fernleaf Full Cream Milk Powder and 180ml of warm water until combined.
  2. Add 30g of castor sugar to the Fernleaf milk and mix well.
  3. Add an egg into the milk mixture and mix well until smooth.
  4. Pour the mixture into the pastry puff and bake at 220°C for 15-20 minutes.