2. Add sugar to milk, heat it to melt it, and mix it with milk.

3. 80g yolk and 50g whole egg in the ingredients are about the weight of four yolks and one whole egg. So prepare five eggs, four of which are separated from the egg white, and then beat the separated yolk with the last egg.

4. Add milk and cream twice and mix well.

5. Pour the egg tart liquid into the egg tart skin for seven or eight minutes, otherwise it will overflow.

6. After the oven is preheated, put the egg tart in the middle layer of the oven and bake at 200 to 220 degrees for 20 minutes.

7. Always pay attention to the surface color of the egg tart when baking. Because of the differences of various ovens, it is necessary to adjust the temperature according to the situation of your own oven. When the surface of the egg tart is almost light black, it can be taken out.