1. Egg yolk separated
2. Pour whipped cream, milk, and caster sugar into the pot, heat and stir continuously until all the caster sugar is dissolved
3. After cooling to room temperature, add egg yolk and flour, mix well, sieve and set aside for later use
4. Put the egg tart crust on the baking tray, pour the egg tart water, 8 minutes full
5. Put it in the preheated oven and bake for about 10 minutes at 220 degrees, until the tart water appears to be burnt.
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