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1
Make the caramel syrup.
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2
Please refer to.
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3
Don't wash out the pan afterwards.
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4
(It's OK if there's still some caramel stuck to it.)
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5
Beat the 2 eggs in a large bowl.
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6
I like this tea because it comes in many fragrances and flavors.
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7
Measure the milk into the pan you used in step 1.
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8
When it is warm, add the sugar and tea bags.
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9
Strain the pudding mix from Step 4.
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10
This is rather tedious, but if you don't strain it the pudding won't be smooth.
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11
Pour the strained mixture into the pudding cups that have been filled with caramel on the bottom.
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12
You can use aluminium or glass cups, whichever you prefer.
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13
Even if you use aluminium, you can remove the puddings cleanly.
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14
Fill a pan 1/2 to 2/3rds full with hot water.
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15
Cover the pudding cups with foil and put them in the pan.
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16
Keep the heat very low.
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17
Don't let the water come to a boil so that the cups roll around making a noise.
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18
Shift the lid a little to leave a small opening.
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19
Cook the puddings like this for 10 to 15 minutes.
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20
After 10 to 15 minutes, take one out to test it.
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21
If the pudding is no longer liquid, and it doesn't pour out even if you tilt the pudding cup, it's done.
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22
Turn off the heat, return the pudding you took out to the pan, replace the lid and leave the pudding as is for 2 to 3 hours.
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23
(They'll become a bit firmer with the residual heat of the water.)
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24
Chill in the refrigerator and it's done.
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25
The caramel is still, so the pudding may be better the next day when the caramel has dissolved properly.
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26
Punpuntan added small amount of tea leaves as a variation.
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27
It should be even more fragrant and delicious.
