1 vanilla pod, cut in half, 227 ml of high-fat thick cream, 200 ml of semi-skimmed milk, 10 egg yolk, 5 tablespoons of sugar and 4 tablespoons of sugar as raw materials for the top skin.

French caramel method

1. Preheat the oven to 140℃.

2. Scrape off the seeds of two halves of vanilla pods with the back of a knife. In a pot, stir vanilla seeds, vanilla pods, thick cream and milk, and heat over low heat until it bubbles. Be careful not to boil.

3. Mix the egg yolk with 5 tablespoons of sugar in a bowl, then pour it into the pot and heat it for 5-8 minutes on low heat. Be careful not to cook it again, otherwise the stewed eggs will agglomerate and swell.

4. Pour the heated slurry into 6 small cheesecake molds on average. Arrange these cake molds in a baking tray, and then add cold water to the baking tray until the cake molds are half as high. Bake in a preheated oven for 35-40 minutes.

5. After baking, take out the cake mold and naturally cool it to room temperature, and then put it in the refrigerator for more than 3 hours.

6. Preheat the barbecue grill before eating. Sprinkle some sugar evenly on the top of each cake mold, and then heat the cake mold under the grill for 2-3 minutes until the sugar turns golden brown and melts into caramel.

7. finally, let it cool at room temperature for 2 minutes, and you can eat it.