Preparation

• Take a small pot, preferably with a non-stick bottom, add the milk and cream, and 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, whisk with a whisk, and add the warm milk gradually, continuing to whisk. For a smooth consistency, pass the mixture through a sieve.

  

• At this point, fill the containers 2/3 full; I used glass bowls with a diameter of 3 inches and a height of 1.2 inches.
  Take a large pot, place a sheet of parchment paper on the bottom; this will prevent the containers from hitting each other.
  Place the puddings inside, fill with water until it reaches 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 towel to prevent condensation droplets 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.
  Take the containers out of the pot and check that the pudding has a film on the surface, it should wiggle when shaken but not spill out.
  Your puddings are ready; now let them cool before putting them in the fridge.

  

• Remove the peaches from their syrup and drain them well by placing them in a sieve. Put them in a mixer and blend until you get a puree. In a bowl with cold water, soak the gelatin sheets. After a few minutes, take them, put them in a container with a little peach puree, and melt in the microwave for a few seconds. Add it at this point to the remaining puree. Take the chilled puddings from the fridge and cover 4 of them with this jelly.

  

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