RECIPE

How to Make

• Step1

  Caramel sauce: Put natural cane sugar and water into the pot then turn on the medium heat. Leave it until its color changes. Stir the pot gently to completely dissolve the sugar and keep stirring until it's caramelized, then take the pot off the stove. Pour the hot water into that pot a few times quickly, keeping the pot away from you to prevent splashing of hot caramel. Stir the pot to mix well.

• Step2

  Spread unsalted butter evenly over the custard pudding cup. Pour the caramel sauce into the cups.

• Step3

  Pudding: Crack eggs into a bowl, whisk roughly to prevent bubbles. Pour milk to the pot then add refined sugar, heat them and stir until the sugar is melted. Take the pot off the stove then pour it to the bowl which has whisked egg. Mix well.

• Step4

  Filter all and scoop bubbles out. Pour it to a ware which is easy to divide to the cups.

• Step5

  Slowly pour the egg mixture into the cups. Cover each cup with aluminum foil.

• Step6

  Boil the water in the pan and place the cups in it, then cover the pan with a lid. Be careful that the hot water level should be half the level of the dessert cup.(The support towel will help keep the bottom of the pan from getting too hot)

• Step7

  Keep the water temperature not too boiling. Steam the pudding for 18-20 minutes.

• Step8

  Put on heat-proof gloves and remove the cups from the pan. Once it has cooled down, put it in a refrigerator.

• Step9

  Prepare to serve the pudding by gouging it around the cup with the tip of a knife. Stir the cup slightly to remove the pudding from the cup.

• Step10

  Upside down on a plate and serve.