Portuguese egg tarts

1. Add light cream, milk, and fine sugar to the induction cooker, stir and heat until the fine sugar melts and boils. Heat the milk and let it cool on the drying line

2. Mix the cooled milk with egg yolks to form a tartar mixture

3. Sieve the tartar liquid

4. Pour 8 minutes into the grape tart skin, put it into the preheated middle layer of the oven, heat it up and down at 200 degrees Celsius, and bake for 15-20 minutes. If the surface is slightly charred, it can be taken out of the oven.