If you are afraid of sweet, you can reduce sugar, because you need to sprinkle caster sugar before eating
material
400g light cream
Milk 200g
70g caster sugar
2 large drops of seeded vanilla extract (about 6g)
4 whole eggs
French caramel baked Bray (pudding) steps
Step 1
Whisk whole egg with caster sugar and set aside
Step 2
Light cream, milk mix heat to 80 degrees (slightly bubbling around the edges) do not boil!!
Step 3
Pour the buttermilk mixture from Step 2 into the egg mixture from Step 1 in 4-5 batches (mix well each time before continuing to pour! You don't want a pot of egg drop soup!
Step 4
Sift the egg mixture with a fine mesh two to three times (to remove froth and solids from the egg mixture)
Step 5
Add vanilla extract to the sifted egg mixture and stir well
Step 6
Pour 100ml of egg milk into each pudding cup and place into a deep baking dish
Step 7
The oven does not need to be preheated. Fill a baking dish with hot water halfway up the pudding cup and bake in the oven at 140 degrees for 30 minutes and at 150 degrees for 10 minutes. Don't let the pudding boil