Melt the butter, pour in the opened eggs, milk, whipped cream and condensed milk in turn, stir well, and let stand for 10 minute. When the juice is fully mixed, spoon it into the egg tart skin until it is eight minutes full, and then put it in an oven preheated at 220 degrees for five minutes.

Adjust the temperature to 220 degrees and bake for 20 minutes. Put the plate in the middle and lower layer, and observe the color change of the egg tart at any time, so as not to burn it.

After baking, carefully take out the egg tart and make it.

Cooking tips

It is best to stir the solution with an egg beater. The amount of sugar can be added according to your own taste. After the egg tart is finished, you can put some fruit on it.

After the butter melts, pour in the opened eggs, milk, whipped cream and condensed milk in turn, stir well and let stand for 10 minute. When the juice is fully mixed, spoon it into the egg tart skin until it is eight minutes full, and then put it in an oven preheated at 220 degrees for five minutes.