Custard Pudding

Once again with the help of my friends, I have a chance to make something that i would never have thought of.
Due to insufficient equipments at home, i could only use what i can find.

Ingredients:
- Caramel -
4 tbsp Sugar
1 tbsp Water
1½~2 tbsp Hot Water

- Egg Mixture -
2 Eggs
250ml Milk (8.45 fl oz)
5 tbsp Sugar

First butter the pudding molds (130ml) to prevent the pudding from sticking.
Then start making caramel. Put the sugar and water in a pot. Keep it at medium heat. Once the surface becomes lightly yellow, swirl the pot and caramelized the sugar until it become brownish yellow. Then quickly add the hot water to the caramel and swirl the pot to even out the caramel. Pour them evenly into the pudding molds.
Then for the egg mixture. Crack the eggs and lightly beat them in a bowl. Don't let the whisk leave the bottom of the bowl to avoid creating foam. Pour the milk to a pot and put in the sugar. Heat the milk, keep stirring, until the sugar has melted. Pour the milk mixture to the egg. Keep whisking but avoiding making bubbles and foams. Sift the egg mixture and remove any foam from the mixture. Pour in the egg mixture to the mold evenly.

Cover each of the mold with a aluminum foil. This prevents the egg from getting dry and also help spread the heat evenly. For the steamer, add water that covers half of the mold. Put a thick towel on the bottom of the steamer to absorb some of the heat. The water should not be to hot to the point where it is boiling. Steam for 20minutes. Cool them and put them in the fridge.

When serve, scrap the side of the mold and light tap the sides of the mold to make a gap. The pudding will come out smoothly and it will be ready to serve!