1. Heat the milk in the microwave, add the white sugar to melt and let it go to room temperature
2. Add the egg yolks individually and stir with a whisk until smooth and even
3. Add whipped cream and stir well and sieve twice to make the egg liquid smoother
4. Pour the custard crust and bake it in a preheated 210 degree oven until the surface appears caramel color, about 25-30 minutes
Tips:Sifting is really important. There are a lot of white tendons that the eggs cannot be stirred. Then you need to control the baking time by yourself. You can see the surface discoloration.
