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1
Mix the ingredients and let the gelatin soak.
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2
Caramel sauce: Add the sugar and water into a pot, and turn on the heat.
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3
Dissolve the sugar while mixing with a wooden spatula.
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4
When the mixture is caramelized and turned a dark colour, turn off the heat, and add the boiling water little by little.
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5
When the mixture becomes smooth, let it cool.
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6
Then pour into the pudding cups.
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7
Next, add the egg yolks and granulated sugar into a bowl, and beat with a whisk.
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8
Out of the 400 ml of milk, add 250 ml to the pot, and turn on the heat.
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9
Turn off the heat right before it starts to boil.
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10
Gently pour into the Step 4 bowl little by little, and mix.
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11
Return to the Step 5 pot and turn on the heat to low.
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12
Gently mix with the wooden spatula so that the egg yolks don't harden.
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13
When the mixture becomes thick and creamy, and there is no foam, turn off the heat.
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14
Add the Step 1 gelatin, and mix.
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15
Strain with a sieve into the bowl, and mix with the wooden spatula.
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16
When it becomes thick, gently add the remaining milk and heavy cream, then mix some more.
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17
Add the vanilla extract at the end, and mix.
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18
Pour into the pudding cups with the caramel sauce.
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19
Chill in the fridge for about 3 hours to harden.
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20
Since the pudding is very soft and creamy, when you are removing it from the cups, try not to break it.
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21
If you like the pudding to be harder, increase the amount of gelatin.
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22
It will still be jiggly and delicious.
