Ingredients: 100g milk, 25g fine sugar, 2 whole eggs, 65g light cream, 10 egg tart shells.

1. Prepare all materials.

2. Place the basin on the electronic scale and pour in the milk.

3. Add fine sugar.

4. Add two whole eggs.

5. Beat evenly with a manual egg beater.

6. Add light cream and beat again evenly.

7. Sieve the egg tart liquid into a measuring cup.

8. Pour in the egg tart shell and make it nine minutes full.

9. Place in the preheated oven at 200° and the baking time is about 25 minutes.

10. Released.

Although egg tarts are very popular among Hong Kong people, their history in Hong Kong is still very short. According to research by Wu Hao, an amateur Hong Kong historian, in Guangzhou in the 1920s, major department stores competed fiercely. In order to attract customers, department store chefs would design a "weekly snack" every week to attract customers. It was at this time that egg tarts were popular in Guangzhou Appear.

There is no precise year when egg tarts were introduced in Hong Kong. Some say that egg tarts have appeared in Hong Kong cake shops since the 1940s, and were introduced to most tea restaurants from the 1950s to the 1980s. In the beginning, the egg tarts in tea restaurants were relatively large, and one egg tart could serve as an afternoon tea meal.