Delicious but pudding. . .
The egg yolk is broken and stirred up. The sugar and the cream are heated and melted together, boiled and turned off the fire, and slowly poured into the egg yolk liquid, and stirred evenly while being poured.
Pour the milk into the above liquid and stir evenly while pouring.
Add the vanilla extract and mix well. The batter was sieved twice and poured into a glass bottle.
When heating the cream, preheat the oven for 10 minutes, 180 degrees, and add water directly to the baking tray. The glass bottle is placed in a baking tray, the water bath, and the baking tray is placed in the middle and lower layers for 40 minutes, and the caramel color appears.
After cooling at room temperature, it was chilled for 2 hours before eating.
The amount of cream, egg yolk and milk can be a little bit more. Glass bottles should be selected to withstand high temperatures. Vanilla extract can't be left. Screening is to avoid air bubbles in the finished product. Your own oven temperature is at your own discretion and the temperature can be lower, depending on the height of the container you are using. It is good to freeze for a long time.