Egg Tart
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
Stage 1
190 °C
- Convection
- 00:08 | -
- 1
Stage 2
175 °C
- Convection
- 00:04 | -
Stage 3
185 °C
- Convection
- 00:03 | -
- 1
| 15 | pcs | Frozen egg tart shell |
| 15 | pcs | Egg |
| 4 | pcs | Yolk |
| 400 | g | soft sugar |
| 700 | ml | Milk |
| 1 | l | Cream |
| Ingredients | ||
| Step1: Mix egg ,yolk and soft sugar until Sugar dissolves Step2: Put milk and cream in the egg and filter it, keep in the fridge for 3 hours Step3: Put tart shell on Perforated bake tray, then pour egg liquid into shell (not too full) |
| 1. Food Preparation |
| Step4: Loading egg tart in the oven after preheat. Step5: When the program completed, take out egg tart and remove foil shell. |
| 2. Cooking Instruction |
| None |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
