In a saucepan, combine milk, cream, and sugar. Heat gently until slightly boiled, then let it cool.

Lightly whisk the egg yolks and mix them with the cooled milk, cream, and sugar mixture. Add 1-2 drops of vanilla essence if needed to mask the egg smell.

Brush melted butter lightly onto a muffin tin.

Place one dumpling wrapper into each muffin tin slot and fill with the egg mixture. You can use two wrappers per slot for extra thickness.