Ingredients (for 4 cups (150ml heatproof cups))
・1.7 cups (400ml) Milk
・2.8 oz (80g) Granulated sugar / Caster sugar
・2 Eggs
Caramel sauce
・2 oz (60g) Granulated Sugar / Caster sugar
・2 tbsp (30ml) Water
・1 tbsp (15ml) Hot water
Direction
1. [Caramel sauce] Spread sugar evenly in a pan or small pot. Allow the water to flow over the entire surface and make sure all the sugar is dissolved. Warm over medium heat. Never touch at this time.
2. Sugar water begins to boil, but again, do not touch all the way! After about 6 minutes, the whole thing will turn a nice caramel color, so add an additional tablespoon of water to prevent it from reaching a high temperature all at once and burning.
3. When it reaches a certain dark caramel color, you can turn off the heat and pour it into the pudding cups. (If the color is not dark enough, gradually darken the color by turning the heat on and off. (If you are not careful, it will burn quickly, so do it carefully.)
4. [Pudding] In a separate pan, heat the milk. Turn off heat just before boiling.
5. While the milk is heating, crack the eggs into a large bowl and mix well. Add sugar and mix well again.
6. When milk is warmed, add the milk to the egg and sugar bowl in several batches, mixing well each time. Pour the pudding liquid into the cup with the caramel while straining. Slowly pour in the pudding liquid a little at a time to prevent bubbles from forming.
7. Place a thin cloth in a deep frying pan or pot, then place four pudding cups on the cloth. Pour water to soak the cup to about halfway up. Cover and steam over low heat for about 50 minutes.
8. When the pudding liquid hardens, it is ready. Cool thoroughly before placing in the refrigerator. Leave it in the refrigerator overnight before removing it for clean removal. It also tastes better when cold. (If you think it’s too long to stay in the fridge overnight, let it cool down thoroughly when it’s done, then put it in the freezer for a few minutes, and it will taste great!)
When removing the cold pudding from the cup, place the caramel part over boiling water before removing the pudding.
