Whisk 2 eggs and 1 egg yolk until smooth. Place over warm water and add sugar while whisking to create foam.

Whisk until the mixture forms ribbons that don't disappear quickly.

Sift cake flour twice and fold it into the mixture quickly without deflating the foam.

Mix melted butter and milk, then add a small portion of the batter to combine. Add this mixture back to the main batter.

Pour batter into greased muffin tins, filling 2/3 full. Bake at 160°C for 18-20 minutes. Cool the bread after baking.

For custard cream, whisk egg yolk and sugar in a saucepan until smooth.

Add sifted cake flour and mix well.

Add vanilla essence and gradually mix in milk. Strain if the mixture appears lumpy.

Cook over low heat, stirring until thickened. Cover with cling film to prevent a skin from forming and let cool.