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1
Make the Caramel: Prepare 2 pudding cups and add 1 teaspoon of sugar and 1/2 teaspoon water to each.
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2
Put the 2 cups in the microwave and heat on high.
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3
Once it boils and becomes sticky, wait for 10 seconds then stop the microwave.
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4
Place in the refrigerator to cool.
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5
Make the Pudding Mix: Mix well using a whisk in this order - eggs -> sugar -> milk.
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6
Use a strainer to make it smooth.
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7
This is important.
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8
Make the Pudding: Take the cups from the refrigerator and add half of the pudding mixture to each.
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9
It should fill up to the 100 ml line.
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10
Bring some water to a boil in a covered pot.
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11
The amount of water should be slightly less than the height of the pudding when you add the cups.
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12
Once the water has come to a boil stop the heat.
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13
Add the two cups, close the lid, and let sit with the remaining heat for 10 minutes (this is the first pass).
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14
Once 10 minutes have passed, remove the cups and bring the water to a boil again.
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15
Stop the heat again, put the cups back, close the lid and let sit for another 10 minutes (this is the second pass).
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16
Remove the cups and cover the tops with something lid-like.
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17
In the picture, I used an oven mitt which was close by.
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18
After 5 or 10 minutes place in the refrigerator.
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19
Once chilled, serve cold.
