Heat the ingredients in a saucepan on a cooking hob. When the mixture is brought to a boil, reduce the temperature and let simmer for five more minutes. Remove the saucepan from heat, strain the mixture and let cool until lukewarm. Separate the egg whites from the yolks. Combine the egg yolks with sugar and whisk for approximately five minutes. Add cornstarch to the frothy mixture and mix well. Then, slowly add the milk and heavy cream mixture while constantly stirring.

Pour into ceramic or glass ramekins and cover with aluminium foil. Place the ramekins in the oven. Bake it in your combi steam oven using only steam on 100 °C for about 40-50 minutes.