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1
Bring the ingredients to a boil in a small pot to make the caramel sauce.
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2
Once it starts to form large bubbles, has a good fragrance, and a nice color, stop the heat.
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3
Add a tablespoon of boiling water to loosen up the caramel (it'll splatter so please be careful).
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4
Pour into the cups (to make good use of the caramel left in the pot why not make caramel milk tea?.
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5
Put water into your steamer and begin to boil.
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6
Add the milk and sugar to a pot and heat to melt together.
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7
Once it's about 40 C or so (bath water temperature) stop the heat.
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8
Break the egg into a bowl, add the vanilla extract and rum and mix together.
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9
Add the milk from step 5 to the bowl from step 6 and mix together quickly.
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10
Add the pudding liquid back to the pot from step 7 while straining it.
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11
Pour the pudding mixture into eight cups.
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12
Place in your steamer (steam will rise up upon opening so be careful).
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13
Use chopsticks or something to wedge the lid open (this keeps the pudding from getting porous).
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14
Steam on medium heat for 3 or 4 minutes.
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15
Once the top has firmed up stop the heat (use chopsticks to tap the top, and if it jiggles, it's okay.
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16
If it's still watery, not yet).
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17
Close the lid and let steam with the remaining heat for 10 minutes.
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18
It's okay if you can stick a toothpick in the center and it stays.
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19
If it falls over, heat on low heat for a minute and try the test again.
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20
It's best if you can keep the toothpick upright even if you tip the container sideways.
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21
You might think it's a bit loose, but it'll stiffen a bit upon cooling.
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22
Cover with a damp towel and allow to cool.
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23
Once cooled, wrap and refrigerate.
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24
Serve chilled.
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25
I adjusted the recipe by reducing the sugar and pudding caramel by 10 g, and reducing the steaming heat from strong to medium.
