1. The custard crust is taken out of the refrigerator in advance to thaw for 10 minutes (this way the baked custard will be more crispy)
2. Heat the pure milk, whipped cream and white sugar in a pot until it melts
3. After cooling, add the egg yolk and stir evenly
4. Add low-gluten flour and stir
5. Sift the egg tart liquid twice (mine is after sifting)
6. Put the egg tart liquid in the baking tray and fill it with 9 minutes full.
7. Preheat the oven at 200 degrees and bake for about 20 minutes
8. It's out of the oven (the fragrance keeps coming out when it's roasting, it's tempting) Let's not say I'm going to eat it
Tips:This ratio is exactly 7 egg tarts (if you want to make more, you can increase the ingredients according to the ratio)
