Preparation

• Take a saucepan, preferably with a non-stick bottom, put the milk and cream in it, cook over low heat until it reaches a temperature of 122°F. You can use a thermometer to measure the temperature; in any case, it should be warm, not boiling.

  Meanwhile, put the eggs, yolk, and vanillin in a bowl, beat with a whisk and gradually add the warm milk while continuing to beat. For a lump-free consistency, pass the mixture through a strainer.

  

• At this point, fill the containers 2/3 full; I used glass bowls with a diameter of 3 inches and a height of 1.18 inches.
  Take a large pot, place a sheet of parchment paper at the bottom; this will prevent the containers from bumping into each other.
  Place the puddings inside, fill with water up to 2/3 of the container, and turn on the heat to low.
  When the water temperature reaches 194°F, cover with a lid wrapped in a cloth to prevent condensation drops from falling onto the puddings, and cook for 7/8 minutes.
  At this point, turn off the heat and let the puddings rest for another 7/8 minutes.
  Remove the containers from the pot and check that the pudding has a film on the surface, shaking it should move, but not spill out.
  Your puddings are ready, now let them cool before putting them in the fridge.

  

• Remove the syrup from the canned peaches and let them drain well by placing them in a strainer. Put them in a blender and blend until you get a puree. In a bowl with cold water, soak the gelatin sheets. After a few minutes, take them and put them in a container with a little peach puree and melt them in the microwave for a few seconds. Add this to the remaining puree. Take the now-cooled puddings from the fridge and cover 4 of them with this jelly.

  

• Put in the fridge to solidify for at least 2 hours.