You can use boiled soybean milk instead. Prepare materials such as egg tart skin, cooked soybean milk and eggs first. , then take out the egg tart skin and put it in the baking tray for preheating, then stir the soybean milk and eggs evenly, preheat the oven, then pour the stirred soybean milk into the egg tart skin and put it in the oven for baking.

The method of egg tart is to put the cake crust into a small round pot-shaped cake mold, then pour in the egg paste mixed with sugar and eggs, and then put it in the oven; The baked egg tart has a crispy crust on the outer layer and a sweet yellow solidified egg paste on the inner layer.

Stir whipped cream, milk and sugar evenly, heat until the sugar is completely melted, and add egg yolk after cooling; Add low-gluten flour and stir well (egg tart is finished with water); Pour the prepared egg tart water into the egg tart skin until it is seven minutes full; Put it in a baking tray, and then put it in a hot oven. Bake in an oven at 2 10℃ for 25 minutes.

Put milk, condensed milk and white sugar into the same container and stir evenly, and heat until the sugar is completely dissolved; After cooling, add egg yolk and stir evenly, and the egg tart water is finished; Pour the egg tart water into the egg tart skin, do not fill it to prevent it from overflowing when heating; Bake in the oven (200℃) for about 20 minutes.

The specific baking time should be adjusted according to the performance of your oven. Generally, some colors on the surface are better; Pudding liquid will swell badly when baking, so don't be nervous. It will naturally shrink after baking. It tastes better after refrigeration.