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1
Caramel: Put the sugar and water in a small pot and heat it on the stove.
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2
It will turn brown after a few minutes.
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3
When it turns a nice caramel brown, turn off the heat and then slowly add the additional water while gently shaking the pot.
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4
It will splatter so be careful not to get burned.
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5
Pour the caramel into the molds.
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6
It's okay if they're not perfectly level.
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7
Let the caramel cool down while you're making the creme mixture by chilling it in the refrigerator or freezer, or just leaving it out on the counter to cool.
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8
Creme mixture: Add the egg, sugar, and vanilla extract to a bowl and mix them together thoroughly with a whisk.
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9
Heat the milk in a pot.
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10
Heat until bubbles start popping on the surface (around 60 to 80C) but you don't have to bring it to a boil.
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11
Stir in the warm milk to the bowl from Step 4 a little at a time.
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12
Strain this combined creme mixture with a strainer.
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13
Add the strained creme to the molds with caramel in them.
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14
Using an oven: Put the molds in a heat-resistant bowl or baking sheet and fill with water up to 1/3 or 1/2 of the height of the molds.
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15
Bake in the oven at 140 to 150C for 30 minutes.
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16
Using a steamer: Cover with plastic wrap so that condensation from the lid doesn't fall into your molds.
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17
Steam for 30 minutes in a steamer.
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18
If it gets too hot inside the steamer, the custard will become spongy so after about five minutes crack the lid open.
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19
If your creme caramel is not firming up, cover with a lid again and adjust the steaming time as necessary.
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20
Please adjust the cooking time as needed depending on how it is steaming.
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21
After it's done, let it cool, chill in the refrigerator and your hotel custard pudding is complete.
