1. Stir the caster sugar and milk evenly
2. 3 eggs beaten
3. Pour the egg liquid into the milk in batches, and stir evenly each time
4. Mesh sieve to filter egg liquid
5. Filter 2~3 times, then let stand for 10 minutes, while preheating the oven: 180 degree quick heat file
6. Pour the rested egg liquid into the tart wrapper 8~9 full
7. Put it into the lower layer of the preheated oven: 220 degrees fast heat file, bake for 25 minutes
Tips:1. The egg tart liquid needs to be filtered 2~3 times
2. The temperature and time of the oven depend on the situation of the oven
