Add the egg yolks and sugar into a bowl, and mix with a hand mixer until the mixture becomes pale.
Pour the milk and heavy cream into a small pot, and turn on the heat. Turn off the heat just before it starts to boil, and sprinkle with vanilla extract to add flavour.
Add the Step 2 mixture into Step 1 and mix. (It's mixing rather than whipping.)
Strain the Step 3 mixture to make smooth.
Evenly pour the Step 4 mixture into molds. (Fill the molds less than 1/2 full.)
Fill a baking sheet with hot water until it reaches 1/2 of the molds' height.
Steam bake in the oven preheated to 180℃ for about 20 minutes. When cooled, chill in the fridge.
Decorate with powdered sugar and mint leaves, then they're done.
Story Behind this Recipe
I've made this for years and always called it crème brûlée. This is just like a rich custard pudding.
Since this is rich, I recommend filling up the molds with a little bit of the mixture instead of a lot. When you are using smaller ramekins (6.5 cm diameter), you can make 5 servings. Please use the leftover egg whites for different dishes!!