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Combine the milk and sugar in a microwave-safe dish and microwave for 3-3:30 minutes at 500 W.
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Meanwhile, prepare for steaming.
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If you don't have a steamer, add hot water to a frying pan (to half the depth of the pudding cups).
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Crack the egg, beat with chopsticks (don't let it foam) and strain.
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Take the warmed milk and stir up the sugar that has sunk to the bottom, then add the egg.
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(Now it's time to get busy).
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Stir the pudding mixture gently, and pour into the pudding cups.
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Cover with aluminum foil, and set in the middle of the steamer (or frying pan).
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Important: Use a very low heat, and steam for 5 minutes.
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After 5 minutes, stop the heat and leave as-is for 15 minutes.
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Remove the cups from the steamer, and place in the refrigerator (top with caramel sauce now, if using).
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Chill and enjoy.
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Caramel Sauce: In a microwave-safe deep dish, add the sugar and water.
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Stir gently and microwave for 2-3 minutes at 500 W.
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Remove the dish (careful it's hot!).
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Stir for 30 seconds and it's ready!
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Pour over the pudding, while it's still warm or after it's cooled.
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The warm caramel sauce is silky.
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The trick is to use light brown sugar or brown sugar for that gorgeous color!
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The chilled caramel sauce is thicker.
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If you want to thin it a bit; add 1 teaspoon hot water.
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Using white sugar in the caramel sauce results in it becoming white.
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It's mild without any bitterness.
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Bonus: Using two eggs will give this pudding a denser texture.
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Definitely give it a try.
