Method of egg tart: four steps 12 pieces of milk 1 00g of white sugar, 70g of whipped cream, 200g of whole egg 1 yolk. Put the sugar and milk into a container and stir evenly until the white sugar melts. (After adding a new auxiliary material every time, stir it evenly before adding the next auxiliary material. Don't stir it too hard, otherwise it will easily blow bubbles and affect the final shape of the egg tart). 2. Add whipped cream and stir again; 3. Add eggs and mix well; 4. Sift the egg tart liquid and pour it into a measuring cup; Tips: It is a very important step to screen the egg tart liquid, which can filter out the extra particles and foam in the tart water, and finally get a perfect and smooth egg tart liquid. The stuffing made of this egg tart liquid will taste smooth when bitten. 5, prepare 12 egg tart skins, pour the egg tart liquid into the egg tart skins, and fill it in nine minutes; 6. Put it in an oven preheated to 200℃, bake for 25 minutes, and then take it out.