1. Preheat the oven to 140 ℃.
2. Scrape the seeds out of the two halves of the vanilla pods with the back of the knife. In a saucepan, stir vanilla seeds, vanilla pods, cream and milk and heat slowly until just foamed, taking care not to boil.
3. Mix the egg yolk with 5 tbsp sugar in a bowl, pour it into a pan, heat for another 5-8 minutes on a low heat, and pay attention not to boil it again, otherwise the stewed egg will be lumped and bulging.
4. Pour the heated paste into 6 small cheesecake molds on average. Arrange the molds in a baking pan, then add cold water to the pan until it is half the height of the molds. Bake in a preheated oven for 35-40 minutes.
5. After baking, take out the cake mold and cool it to room temperature, then put it in the refrigerator for more than 3 hours.
6. Preheat the grill before eating. Sprinkle some sugar on the top of each cake mold, and then heat the cake mold under the grill for 2-3 minutes, until the sugar turns golden and melted into caramel.
7. Finally, put it in room temperature and cool for 2 minutes, then you can eat it.