Ingredients:

2 and a half cups of fresh cream

4 egg yolks

1/3 cup of sugar

1/2 tsp vanilla essence

Add 1/3 cup jaggery or brown sugar

1 torch gun 1. After the fresh cream is boiled over medium heat, cover and simmer for 15 minutes to slowly cool down.

Pour in the vanilla extract (can be omitted if not available).

2. While waiting for the butter to cool down, preheat the oven to 160 degrees Celsius

3. Mix the egg yolks and sugar together and beat until the color starts to lighten

4. After the cream has warmed down, add it little by little to the egg yolk liquid and stir immediately

5. Pour the mixture into a small oven-specific mold (you can filter it so that there will be fewer bubbles)

6. Place in a deeper baking pan and carefully pour boiling water until half the height of the mold is enough

7. Put it in the oven for 30 minutes and you’ll have it baked into pudding!

8. After taking it out to cool, refrigerate it for at least 2 hours

9. When it's time to eat, take out the refrigerator, sprinkle a layer of coarse sugar evenly on top, and use a torch gun to bake the sugar.

If you don't know how to use a spray gun, you can use the following method instead.

Firstly, for pudding, you can slowly heat the mixed liquid on the stove to make it thicker, and then refrigerate it

Secondly, if you don’t have a torch gun, you can preheat the oven to the highest temperature and Just bake the refrigerated pudding sugar over high heat for a few minutes. Keep the pudding as high as possible.

10. Let the baked pudding cool for 5-10 minutes, and a hard icing will form.