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1
Combine the sugar, milk, and egg in a bowl and mix together with a whisk (I used granulated sugar).
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2
Add the vanilla oil or essence and mix.
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3
Strain through a strainer.
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4
(This is to make it smooth, but this step may be omitted.)
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5
Pour into 2 heatproof pudding cups, then place onto a plate filled with 100 ml of water (amount separate from listed ingredients), and cover with foil.
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6
(I used aluminum bento cups.)
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7
Microwave one at a time at 600 W for 1:50.
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8
Let cool as-is.
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9
If the tops have lightly browned and are set, it's okay, but if it's still soft and creamy, microwave some more.
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10
The amount of heating time will vary depending on the size of the plate.
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11
If it hasn't hardened yet, keep heating for 10 seconds at a time.
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12
The second cup's water will have already become hot, so maybe 1:40 will be okay?
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13
I tried covering it with a small plate.
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14
This is also okay.
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15
Either aluminum foil or a flipped-over lid will do fine.
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16
You can heat them two at a time, but it will heat more evenly if you do it one at a time.
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17
It's ready, and tastes great even when eaten plain.
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18
If you don't strain it, the egg white and yolk... well, you can see what happened.
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19
It's still delicious, but doesn't look so great.
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20
If you over-heat it, it'll have craters.
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21
Top with your favorite caramel sauce and enjoy.
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22
How about trying my microwaved caramel sauce?
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23
When microwaving, aluminum foil sparks but for some reason, in this case it only sparks on the inside.
