1. Pour 125ml light cream and 100ml milk into the milk pan and stir well. Don't worry if you don't have a milk pot. It's ok to heat it in a porcelain bowl without water.

2. Add sugar to the mixture according to taste, stir and heat until it boils, and turn off the fire. Take out the mixed solution to be cooled.

3. Separate the two egg yolks and break them. You can add a small amount of low flour, which is enough, just like the amount of sugar.

4. Pour the cooled light milk into the egg yolk liquid and stir evenly to get the egg tart liquid. You see, my egg tart liquid has been poured into the egg tart skin. Remember it's eight minutes full.

5. Enter the lower layer of the oven, the upper tube temperature of the oven is 180, the lower tube temperature is 200, and the timing is 15 minutes. Look, my egg tart is bulging, so cute.

6. The delicious egg tart is out. Don't turn on the oven immediately after it is turned off, so that it will have a aftertaste.

7. It's too simple and convenient

8. Do it yourself, and the taste is definitely not worse than outside! joke