Instructions

1. Add Hokkaido YOTSUBA Milk and fresh cream to a pot. When warm, add granulated sugar and vanilla extract and dissolve it.
2. Crack the eggs into a bowl. Add the milk and cream mixture from Step 1 that has cooling down and mix it well. Sieve the mixture through a fine mesh strainer.
3. Fill the cocotte dishes with bite-size pancake pieces and your choice of fruit, then top with the mixture from Step 2.
4. Place the cocotte dishes into an oven tray filled mid-way with water, and water bath in a 160 ℃ oven for about 20 to 30 minutes.