Ingredients

500ml pure milk

4 egg yolks

180g light cream

60 fine sugar grams

1/2 whole egg

1 tsp vanilla extract

Steps/Methods

This amount is suitable for 4 to 6 people Enjoy.

Put pure milk, light cream, caster sugar, and vanilla extract into the pudding pot and mix evenly.

Place it directly on the stove, cook over medium heat until it boils, and remove from the stove immediately. Place on cooling rack to cool.

Mix the egg yolk and whole egg liquid evenly, add it to the milk that has been cooled to about 60 degrees, and stir while adding.

Strain the pudding liquid twice to remove the unbeaten egg liquid to make the pudding more delicate. If there is any foam after filtering, just absorb it with paper towels.

Cover the pudding lid, place it in an 8-inch round mold with a solid bottom or a deep dish in a water bath, and fill the mold with 90% of boiling water.

Put into the middle and lower racks of the oven preheated at 160 degrees and bake for 60 minutes.

The prepared pudding can be eaten hot or refrigerated. The flavors are different!