1, 12 egg tart skin, 3 egg yolks, 20g sugar, 15g flour, 250ml milk and 80ml whipped cream.

2. Separation of egg yolk protein. Add hot milk, sugar, whipped cream and flour to the egg yolk. Stir well and sieve.

3. Put the egg tart liquid into the tart skin (70% full) and prepare for baking.

4. Press the light wave/combination key twice to bake the egg tart in the combination mode of 1 to make it crisp, and press the key of 10 for 5 minutes. In this way, the egg tart with crisp outside and tender inside is ready.