Step 1

Preheat the oven to 300°C. Place four 6-ounce capacity shallow ceramic pudding cups on a baking sheet.

Step 2

Yellow ivy cream and tea bags are directly put into the pot, bring to a boil over medium heat, turn off the heat, and let stand for 15 minutes. Then turn on medium heat again and cook.

Step 3

Prepare a medium bowl, add the egg yolks, sugar and vanilla extract and mix well.

Step 4

After the cream boils, slowly pour in the egg yolk liquid and stir constantly until homogeneous.

Step 5

Once mixed, spoon into the pudding cup until full. Place the baking sheet in the oven. Pour hot water into the baking sheet to the height of the pudding cup.

Step 6

After baking for 30-35 minutes, the surface of the custard begins to shake slightly, take it out, let it cool at room temperature for about 45 minutes, and put it in the refrigerator for more than 1 hour until it cools completely.

Step 7

When eating, spread a layer of sugar on the surface, and you can gently shake the pudding cup to distribute the sugar evenly on the surface. Then use a spray gun to brown a layer of sugar on the surface. Then you can eat Memida Indian Latte Flavored French Caramel Brei.