1. Egg yolk, condensed milk, white sugar, milk whipped cream, pour into a basin and stir well
2. Note that there is whipped cream in this. Don't stir it too much, otherwise the cream will be whipped and stirred evenly.
3. You have to go through the sieve or there will be a lot of bubbles
4. Pour the egg tart wrapper into the oven at 170 degrees for 30 minutes
5. Eat it while it's hot
Tips:The leftover egg whites can be used to make angel cakes. It’s very simple and not wasteful at all. If you are interested, you can go to my recipe and have a look.
