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1
Make the caramel syrup.
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2
Put the ingredients in a non-stick frying pan.
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3
Cook over medium heat.
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4
Don't stir!
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5
Keep watching until it changes color.
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6
When it's the color you like, turn the heat off and add hot water.
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7
(It will splatter so work quickly!
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8
Stand away from the pan as soon as you add water.)
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9
Pour caramel syrup into pudding molds.
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10
I used empty glasses from puddings I'd bought from a Hokkaido food shop.
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11
Make the pudding mix.
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12
Add milk and sugar to the frying pan you made the caramel in and heat.
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13
Beat the eggs in a bowl.
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14
Mix the milk and sugar with a rubber spatula until the sugar melts.
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15
(The caramel on the pan will melt too, so you can kill two birds with one stone.)
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16
When the sugar has melted, take the pan off the heat.
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17
Don't let it come to a boil, whatever you do!
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18
Add Step 6 mixture to the bowl with the beaten eggs in one go while mixing.
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19
If you don't add it all at once, the egg will scrambled from the heat of the mixture.
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20
Add vanilla essence at this stage.
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21
Pass the liquid through a sieve twice.
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22
Remove any bubbles on the surface.
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23
This makes the pudding smoother.
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24
Pour the mixture into the molds.
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25
Transfer to a measuring cup with a spout and pour in.
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26
Cover the molds with foil or plastic wrap.
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27
Fill a deep frying pan with enough water to come halfway up the molds, and bring to a boil.
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28
Cover with parchment paper.
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29
(This is to prevent the molds from cracking.)
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30
Put in the filled molds (be careful not to burn yourself!)
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31
Cover with a lid and steam for 3 minutes over medium heat.
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32
Turn off the heat and leave as-is for 20 minutes.
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33
Don't open the lid whatever you do!
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34
Done!
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35
Let the puddings cool, then chill in the refrigerator and enjoy.
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36
(You could eat them while piping hot if you just can't wait - they're delicious then too.)
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37
If using a Le Creuset pot, steam over low for 3 minutes, and then leave with the lid on for 15 minutes.
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38
Line the bottom of the pot with parchment paper, too.
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39
If you wash the frying pan you used to make the pudding mixture, you can use the same one to steam the puddings.
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40
You can reduce your washing!
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41
This method is not suitable for large or deep pudding molds (they won't fit in the frying pan.)
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42
If you want to eat a large pudding, see.
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43
I changed the recipe so you don't have to haul your scale, and changed the sugar to tablespoons instead of grams.
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44
(Originally it was 40 g.) 1 tablespoon of castor sugar is 9 grams.
