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1
Make the caramel sauce.
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2
Add to the pot and heat on medium.
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3
After a while, it'll brown.
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4
Continue heating while stirring the pot.
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5
Once it turns brown, reduce to low heat then add water to the edges of the pot.
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6
It'll splatter, so be careful not to get burned!!
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7
!
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8
Stop the heat, and the caramel is complete.
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9
Spoon the caramel into the containers you'll be using.
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10
Don't worry if it stiffens up at this step.
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11
Make the pudding mixture.
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12
Add the ingredients to a pot and heat until the sugar melts.
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13
Be careful not to boil, or to let the milk develop a film.
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14
Add the whole eggs and vanilla extract to a bowl and mix as if cutting the whites.
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15
Be careful not to beat the eggs.
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16
Once Step 6 has cooled, add to Step 7.
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17
Mix with chopsticks, and avoid beating.
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18
Send through a strainer 5 to 7 times.
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19
The more you strain, the smoother the texture will be.
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20
If you don't have a strainer, a sieve is also OK.
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21
Put the pudding mixture in your cups.
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22
In a frying pan, add enough boiling water to add up to half the pudding cup's height.
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23
Cover with a wet cloth to act as a lid.
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24
This will prevent water droplets from getting in the pudding.
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25
Also, leave 1 cm space between the cups and the lid.
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26
If you don't have a cloth, then cover each cup with aluminum foil.
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27
Heat on low for 10 minutes, then turn off the heat and let sit for 10 minutes.
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28
Remove from the frying pan.
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29
The top will be jiggly and look like it hasn't stiffened, but if you can stick a toothpick in it and it doesn't fall apart, then it's cooked.
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30
Once they've cooled down, chill in the refrigerator.
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31
Your creamy pudding is complete.
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32
Plastic egg-shaped containers look like something out of a restaurant, and are very cute.
