1. Prepare the ingredients, take out the custard crust from the refrigerator's quench layer, and decold.
2. Add the caster sugar to the milk.
3. Then add the condensed milk and whipped cream, heat on a low heat, stir to melt the mixture, and turn off the heat.
4. When it is cooled to a warm state, sift in corn starch and stir evenly.
5. Then add the egg yolk liquid and mix well.
6. Strain the egg tart liquid twice.
7. Then pour the egg tart liquid into the egg tart crust, a total of 12, each eighty to nine minutes full.
8. Preheat the oven, 210 degrees, middle level, upper and lower fire, bake for 25 minutes.
9. Only bake one plate at a time.
Tips:If you don't have condensed milk, you can leave it alone to reduce the sweetness.
