1. Put whipped cream, milk and fine sugar into a small milk pot, heat slowly and stir until the sugar is completely melted.
2. After the milk cools, break the yolk.
3. Stir evenly with a manual stirrer.
4. Sieve twice until the mixture becomes fine.
5. Take out the egg tart skin from the freezer, leave it for a few minutes, carefully open it, put it on the baking tray, and pour in the egg tart liquid, and it will be full in 8 minutes.
6. Put it in a preheated oven, middle layer, fire up and down, 190 degrees, 18 minutes or so.
7. The egg tart is finished.