Custard Pudding

Steps

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1. 1
   Make the caramel sauce. Put granulated sugar and water in a frying pan, mix to combine, then heat without stirring until the sugar gradually turns golden brown.
   ▶ ≈1:15
2. 2
   When the caramel reaches a deep golden color, remove from heat, cover with a lid, pour in hot water, and shake the pan to combine. Pour into pudding cups and refrigerate.
   ▶ ≈2:11
3. 3
   Make the pudding batter. Put milk and granulated sugar in a small saucepan and heat over medium heat until the edges begin to simmer, then turn off the heat.
   ▶ ≈3:59
4. 4
   Crack the eggs into a bowl and mix well. Slowly pour the warm milk into the eggs while stirring constantly to prevent the eggs from curdling.
   ▶ ≈4:51
5. 5
   Strain the pudding mixture through a fine sieve to make it smooth. Pour into the pudding cups (making sure the caramel has set) and cover with aluminum foil.
   ▶ ≈5:34
6. 6
   Boil water in a frying pan, line the bottom with paper towels, and place the pudding cups in the pan. Cover with a lid, reduce heat to low, and steam for 10 minutes.
   ▶ ≈7:05
7. 7
   After 10 minutes, turn off the heat, remove the foil, and check if the pudding has set. Bring the water back to a boil, cover again, turn off the heat, and let it finish cooking in the residual heat for 10 minutes.
   ▶ ≈8:42
8. 8
   Remove the pudding cups and let them cool to room temperature. Refrigerate overnight or at least half a day before serving.
   ▶ ≈9:21