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1. Prepare the required materials
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2. Put pure milk, whipped cream, condensed milk, and sugar in a large bowl
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3. Stir evenly until the granulated sugar is melted. You can put it in the microwave for a while, so that the sugar melts faster
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4. When the solution is not so hot, add the egg yolk
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5. Continue to stir evenly
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6. Then filter the egg tart liquid with a strainer once
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7. Pour the filtered egg tart liquid into the egg tart crust and fill it up
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8. Put it into the preheated oven, middle level, 220 degrees, about 15-20 minutes. Pay attention to the color of the egg tarts, if there is coking, it is almost the same
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9. Take it out, let it cool, and move it quickly
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Tips:1. The egg yolk is added in step 4! yolk! yolk! No egg white
2. The custard crust should be taken out in advance to thaw, or into the microwave oven for a few seconds. I have used Qiao Nong brand, Qi Ge, etc. for the egg tart crust, but I am too lazy to make it myself
3. This time I put two tablespoons of condensed milk. It felt a little sweet, but it was also delicious. If there is no condensed milk, put more sugar, and the amount of sugar should be controlled within 15~20 grams;
4. The taste of the tart liquid filtered by the filter will be more delicate;
5. Please add or subtract the amount of egg tart crust and ingredients according to your needs.
