1. Add fine sugar to the egg yolk and mix with a whisk until completely melted.
2. Pour the whipped cream into the egg yolk and stir evenly while pouring.
3. Pour the soy milk into the pot, then pour the egg yolk mixture and stir well.
4. Turn on a small fire and heat until small bubbles are formed.
5. Pour the pudding liquid into the mold, 8-9 minutes full. Fill the bakeware with hot water.
6. Preheat the oven to 160 degrees for 30 minutes in the middle.
7. After being out of the oven, cover with plastic wrap and refrigerate for 4 hours.
8. Sprinkle diced mango and passion fruit on the pudding, sprinkle with brown sugar and honey to taste. Finally decorate with dried rose petals
