1. Mix low powder and black tea powder through a sieve.
2. After the egg yolks are beaten, add 20 grams of sugar, and beat until the color turns white.
3. Pour the mixed low powder and black tea powder into the egg yolk.
4. Mix until there are no particles.
5. Add 20 grams of sugar to the milk and heat it over a low heat until small bubbles appear on the pot wall. Turn off the heat.
6. Pour the milk into the powdered egg yolk and mix well.
7. Pour the batter back into the pot and heat it over medium heat.
8. Observe carefully at this time. If you are not careful, it will scorch. There will be boiling in the middle of the batter, and the batter will gradually thicken and you can turn off the heat.
9. Pour the batter into a clean basin and store it in the refrigerator for two days.
Tips:1. Be careful when making the custard sauce and heating it at the end, the fire should not be too high, otherwise it will easily get stuck.
