1, the material: 1/2 cup of milk, 1/2 cup of whipped cream, room temperature eggs 4, sugar 1/3 cup, vanilla essential oil moderate.

2. Preheat the oven at 140°C~150°C first.

3, 75g of sugar in a small saucepan, simmer over low heat until syrupy, you can use a small spoon to gently push the sugar in the center of the pan around the pan, so that the sugar can be evenly heated and dissolved. Do not stir, then pour the prepared 10ml of boiling water into the syrup, stir quickly and evenly, and pour it into the bottom of the pudding mold while it is still hot, a thin layer can be.

4, the whole egg and egg yolks into a large bowl, put 65g of sugar to break the egg.

5. Put 15g of sugar into 400ml of milk and cook in a separate saucepan over low heat until it comes to a boil, then turn off the heat and stir in a few drops of vanilla flavoring. Do not overheat the milk. Pour the boiled milk into the beaten egg mixture in batches, then strain the milk through a flour sieve to remove the cream and foam, the pudding will be very smooth after straining.

6, filtered pudding egg mixture poured into the mold, and then gently absorb the small foam on the egg with kitchen paper.

7: Pour hot water of about 50° into the preheated baking pan, put the mold on it and cover the surface with tinfoil for about 20~30 minutes.

8. Place in the refrigerator for 4~5 hours. When unmolding, use a small spoon to gently press circles along the perimeter of the pudding to disengage the pudding from the mold, and then place it in hot water for a few minutes to slightly soak it off the mold.