Beat the eggs in a large bowl and beat them with a hand mixer;

將雞蛋敲在大碗裏，用手動打蛋器打散；

Pour in milk and whipped cream and mix well;

倒入牛奶和淡奶油，攪拌均勻；

Add powdered sugar and mix well;

加入糖粉，攪拌均勻；

Strain through a sieve, so that the tart liquid is more tender;

用篩網過濾一下，這樣撻液更嫩滑；

Pour it into the prepared egg tart crust, the egg tart crust is frozen, you don't need to thaw it, just take it out and use it;

倒入準備好的蛋撻皮裏，蛋撻皮是冷凍的，不用解凍，直接拿出來就可以用了；

After all are poured, this amount is just enough for six; because I entertain children, I put a few smiling face hash browns at the same time, bought together with the egg tart crust;

全部倒完，這個量剛剛好夠六個；因為招待小朋友，我同時放了幾個笑臉薯餅，和蛋撻皮一起買的；

Preheat the oven at 210 degrees, fire up and down, middle layer, 25 minutes; (the temperature and time here are for reference only, please adjust according to your own oven)

烤箱210度預熱，上下火，中層，25分鐘；（此處温度和時間僅供參考，請根據自家烤箱進行調整）

When the time is up, you can see that the surface of the egg tart is lightly browned. If not, you can continue to bake for a few minutes, or move the baking tray to another layer;

時間到，看到蛋撻表面已經淡淡的焦黃色了，如果沒有，可以繼續烤幾分鐘，或者把烤盤挪上一層；

Okay, we can start eating.

好了，可以開吃了。