That’s called tart water

Egg yolks, light cream, white sugar, and whole milk are essential ingredients for making egg tart fillings, so that the baked egg tarts will taste soft and tender. Delicate and egg-flavored

This is the process of making tart water:

1. Pour 120ml of whole milk into a large bowl, then add 80g of white sugar and beat the eggs with a whisk. Stir gently to fully dissolve the sugar in the milk. If you have a mixer at home, you can first beat the white sugar into finer white sugar particles, which will make it easier to dissolve.

2. Add 100ml whipping cream and 5 egg yolks (about 80g) to the mixed sugar and milk.

3. Use a whisk to gently mix evenly. Be careful not to whip violently to avoid beating the whipping cream until it becomes foamy.

4. Filter the mixed tart water through a fine mesh to remove impurities.