Material: milk:100g; ; Fine sugar: 25g；; Whole eggs: 2; Whipped cream: 65g；; Egg tart skin:10;

Steps:

1, put the basin on the electronic scale and pour in the milk;

2. Add fine sugar;

3. Add two whole eggs;

4. Beat evenly with a manual eggbeater;

5. Add whipped cream and stir well again;

6. Sift the egg tart liquid into the measuring cup;

7, pour the egg tart skin, nine points full;

8. Put it into an oven preheated to 200℃ for 30 minutes.

Tip: Choose medium-sized eggs, and the amount of egg tart liquid is about 10 egg tart.