1. Put the milk, add the powdered sugar, stir until the powdered sugar melts. You can add white sugar here, but since the sugar is more difficult to melt, the milk needs to be heated properly. To save trouble, I use powdered sugar for convenience.
2. Add cream
3. Beat a whole egg and add it to the milk
4. Add condensed milk
5. Stir well
6. Sieving 2-3 times can not be omitted, sieving is to make the tart liquid more delicate and smooth
7. Prepare the egg tart crust, pour the egg tart liquid into the tart crust 8-9 full
8. The oven is heated to 200 degrees, lower to 210 degrees and preheated, put the egg tarts into the oven to bake
9. About 22-25 minutes, the egg tart liquid has burnt spots.
