1. Prepare the materials.
2. Pour milk and sugar into a large bowl and stir until the sugar melts.
3. Add whipped cream and stir well.
4. Stir the egg yolks and eggs evenly and pour into step 2.
5. The tart liquid is evenly stirred and then sieved to separate small particles that have not been evenly stirred.
6. Pour the egg tart liquid into the tart crust and fill it up to 7 minutes full.
7. Put it in the upper heat of 200 degrees to preheat, then go down to the upper layer of the preheated oven at 240 degrees, and bake for about 20 minutes.
8. The egg tart has a focus on the surface and a golden yellow on the bottom.
Tips:1. The sugar must be stirred and melted. If necessary, heat it on a low heat to speed up the melting of the sugar.
2. The egg yolks must be fully dispersed and evenly dispersed to better blend.
3. It must be sieved, it will be more delicate.
4. The temperature of different ovens will be different. It is recommended that novices use a low temperature and bake it for a while. If the high temperature is battered, it will not be able to save it.
