1.

Materials: 250g of milk, 50g of light cream, 1/3 of vanilla pod, 90g of egg white, 40g of granulated sugar

2.

Pour the milk and light cream into a saucepan. Split open the vanilla pod, scrape out the seeds, and put them into the milk with the pod. Heat over low heat, stirring constantly, until about 70 degrees, remove from heat. Whisk the egg whites to coarse peaks, add the granulated sugar in batches, whisking until the sugar dissolves.

3.

Fish out the vanilla pod from the milk and slowly pour the milk into the egg whites, mixing well. Fill the pudding cups.

4.

Place in a baking dish and pour hot water in the dish to a height of about 1cm. Cover with tinfoil, put in the oven, middle layer, upper and lower heat 160 degrees, bake for about 30 minutes or so, remove the tinfoil, bake for another 30 minutes or so, the surface color, remove from the oven.