1. Prepare the egg tart molds, and place exactly 12 in the baking tray.
2. Wrap each tart mold with tin foil.
3. Three egg yolks were separated.
4. Take out the whipped cream from the refrigerator, weigh 35g powdered sugar and 10g cornstarch.
5. Add 100ml of pure milk, 200ml of fresh cream, 35g of powdered sugar, and 10g of cornstarch to 3 egg yolks. Stir well and make a good egg tart liquid.
6. Pour the egg tart liquid, the oven is 180 degrees up and down, and preheat for 5 minutes.
7. The oven is 180 degrees up and down, and the middle layer is placed in the baking tray and bake for 30 minutes.
8. Observe the surface of the egg tarts during the baking process, and don't make the surface of the egg tarts too burnt.
9. Thirty minutes later, the egg tarts are out of the oven, and the milk is overflowing.
10. For the egg tart without the egg tart skin, use a small spoon to taste the creamy and tender egg tart filling, full of happiness!
11. The tart liquid made was exactly 12 tarts used up, and it was quickly eaten clean, ha ha!
