Old-Fashioned Custard Pudding (Stovetop Firm Pudding)

Steps

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1. 1
   Add sugar and water to a frying pan, spread evenly over the bottom, and heat without stirring.
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2. 2
   Once the edges start to color, swirl the pan to even out the color, then return it to the heat and keep cooking until the color deepens.
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3. 3
   When the caramel reaches a nice deep color, turn off the heat and let residual heat finish darkening it slightly.
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4. 4
   Cover the pan, pour in the hot water, quickly close the lid again, and shake the pan to combine. Let sit until the bubbling settles.
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5. 5
   Pour the finished caramel sauce into the pudding cups and refrigerate until needed.
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6. 6
   Pour milk into a pot, add sugar, and heat over medium heat until the edges just start to simmer. Turn off the heat and set aside.
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7. 7
   Crack the eggs into a bowl and mix well, then gradually pour in the warm milk while stirring.
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8. 8
   Strain the custard mixture and pour it into the pudding cups over the caramel, then cover each cup with aluminum foil.
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9. 9
   Layer three sheets of kitchen paper on the bottom of the pan and place the pudding cups on top to prevent direct heat contact.
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10. 10
    Cover with a lid, heat until lightly simmering, then reduce to low heat and steam for 10 minutes.
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11. 11
    After 10 minutes, turn off the heat and let the puddings sit in residual heat for another 10 minutes.
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12. 12
    Remove the puddings, let them cool completely, then refrigerate overnight or for at least half a day until the rich custard pudding is ready to serve.
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