1 egg tart skins+2ml+ pure milk+5 eggs+appropriate amount of white sugar+appropriate amount of whipped cream; Steps: 1. Spread oil-proof paper on the tray, put the egg tart skins in turn and let them thaw naturally. 2. Next, prepare egg tart liquid, 2ml of pure milk, 5 eggs, appropriate amount of white sugar, and appropriate amount of whipped cream. 3. Pour the milk into the pot, add the white sugar and slowly heat it until the sugar is completely melted. Turn off the fire, and be careful not to let the milk boil. 4. Separate the egg yolk and egg white with an egg separator, and beat them in turn with a manual mixer. 5. First pour the egg yolk liquid into warm milk and stir well, then pour the egg white liquid into it in turn and stir well, then filter it with a sieve for more than three times, until there are no bubbles, and the egg tart liquid is ready. This amount can probably make 18 egg tarts. 6. The oven is heated up and down by 2 degrees, and the circulating air function is turned on to preheat for 1 minutes. At the same time of preheating the oven, the egg tart liquid is put into the arranged egg tart skin in turn, and it is nine minutes full. 7. Put the baking tray with egg tart in the middle of the oven at 2℃ for 25 minutes. 8, the egg tart is freshly baked!