Put-in the sugar on the mold/round pan. Put it on top of the stove in a low heat. Slightly burn the caramel to achieve mild bitter taste.

In a sauce pan, combine the whole milk, probiotic milk, honey, heavy cream, vanilla extract, custard powder and salt. Stir and scald.

In a mixing bowl, gently whisk the eggs.

Combine the mixture in egg mixture gradually while stirring to distribute the temperature.

Strain the mixture through a sieve 2 to 3 times.

Pour the mixture in the mold/round pan. Cover it with foil and steam for about 25 to 30 minutes in 150°C to 200°C.

Let it cool then refrigerate.