1. Put the egg box with pure milk aside and separate the yolk and protein of the egg.

2. Beat the egg yolk evenly with chopsticks, add milk and sugar and stir.

3. Stir well and filter with a small sieve, so that the egg tart liquid will be more delicate.

4. Put the egg tart skin on the baking tray and scoop the egg tart liquid into the egg tart skin with a spoon.

5. Eight points is enough.

6. Preheat the oven at 200 degrees for 5 minutes, put it in a baking tray and adjust the temperature to 265,438+00 degrees, which is about 65,438+00 minutes.