1. Prepare ingredients
2. Pour the milk and sugar into a non-stick pan and heat until the sugar has melted. Let cool
3. Then slowly pour the cooled milk into the egg and stir evenly. Stir while pouring. Mix and beat the egg yolk and egg beforehand. If the milk is still warm, you can pour and stir while pouring the egg liquid. Pour
4. Strain the egg liquid
5. In this step, pour the cream into the bowl beforehand, then pour the egg liquid and stir it evenly. In my case, pour the cream and stir it evenly
6. Pour the egg mixture into the egg tart crust for 8-9 minutes full, oven temperature 220-230 degrees, bake for 20-25 minutes
7. Finished product
