<<Making Castard Bread>> I'll make Castard Bread first. Beat 2 eggs and yolks to make sure they are not lumped together, then whisk with warm water in a medium hot water, adding sugar.

When it starts to become white foam, it gets off the warm water and whips it so that it doesn't disappear easily when you lift a whisk to make a ribbon.

Sift the flour twice and mix quickly to the bottom so that the bubbles do not burst. There are many cases where the powder sinks on the floor. If you do it gently, the foam will burst, so quickly pull it up to the bottom and mix it.

Add melted butter to milk and mix well. Add a little dough to and mix. Mixing it with melted butter shouldn't make it cold. Heat the milk slightly together or prepare it at room temperature. Mixing dough is to make butter and milk mix well into the dough, so you don't have to keep the bubbles from bursting and mix quickly. Put it in the dough and mix it evenly.

Oil or butter a muffin pan, then place the dough about two-thirds of the mold and bake in an oven preheated to 160 degrees for 18 to 20 minutes.

<<Making custard cream>> While baking, I will make custard cream. Put egg yolks in a pot, add sugar, and mix well with a whisk.

When the egg is melted, add the sifted flour and mix.

Add a few drops of vanilla essence and mix little by little with milk. If the dough feels rough, strain it through a sieve. Vanilla essence can be replaced with vanilla oil, and vanilla bean has the best flavor. You can scratch the seeds of vanilla beans with the back of a knife, add the skin, boil them together, and filter out the skin. I don't really recommend vanilla powder. Stir-fry until slightly thick, mixing over low heat.

Transfer to another container, cover it with plastic without any gaps, and cool it down. If there is a gap, there will be a membrane, so please stick it together.

<<Completion>> When it is warm, separate the bread from the mold and let it cool (it may not come off well if it cools down). When the custard cream cools, put it in a 5mm star pod or a piping bag for cream in the shoe, and put the cream in the side of the bread. If you put too much in, it can explode, so be careful. The cream is made using the method I used before, so depending on the amount you put in, it might not be enough.