-
1
Make the caramel sauce.
-
2
Please refer to.
-
3
Don't wash the pan out, and leave it as-is (with the caramel still stuck to it).
-
4
Beat the two eggs in a large bowl.
-
5
Add the milk and sugar to the Step 1 pan and heat to dissolve the sugar.
-
6
Take it off the heat just before it comes to a boil, and pour on top of the Step 2 beaten eggs.
-
7
If the milk is too hot here, the eggs will coagulate, so watch out.
-
8
Add the milk as you mix the egg with a whisk.
-
9
Strain the Step 3 liquid through a strainer.
-
10
It's a bother to do this, but if you don't the pudding won't be smooth.
-
11
Pour the Step 1 caramel sauce in pudding cups, and pour the pudding mixture from Step 4 into them slowly.
-
12
I use glass cups so I can see the puddings in them, but you can use aluminium cups of course.
-
13
Make the cooking pan ready.
-
14
Fill a large pan with enough water to come about halfway to 2/3 up the sides of the pudding cups.
-
15
Cover the pudding cups with aluminium foil.
-
16
Put the pudding cups in the prepared pan.
-
17
The heat should be very, very low.
-
18
The water should not boil enough for the pan to shake around and make noise.
-
19
Cover the pan with a lid, but leave it a bit ajar, not closed up completely.
-
20
Cook it like this for 10 to 15 minutes.
-
21
After 10 to 15 minutes, take one of the puddings out.
-
22
If the pudding does not run if you tilt the cup and the center is not totally liquid, it's good.
-
23
Turn the heat off, cover the pan totally with the lid this time, and leave as-is for 2 to 3 hours.
-
24
(The puddings will set more with the residual heat of the water. )
-
25
Chill the puddings in the refrigerator to finish.
-
26
The caramel sauce may be rather stiff, so the puddings taste better if you let them sit for a day, when the sauce will have melted properly.
-
27
If you are worried about spoilage in Step 8 in the hot summer months, as soon as the pudding cups have cooled down enough to handle them, cool them rapidly in ice water and refrigerate.
