Gather all the ingredients. You will need 4 6-oz ramekins.
Wrap the lid with the kitchen cloth to prevent the water dripping onto custard pudding from condensation. Fill the large skillet with water about 1-inch height and start boiling water.
Combine eggs and sugar in a medium bowl and whisk very well.
Add milk and vanilla and whisk all together.
Run the mixture through a fine sieve and divide the mixture into individual ramekins.
Once water is boiling, turn the heat to low and place the ramekins into the skillet gently. Cover with the lid and steam the custard pudding for 10 minutes.
Turn off the heat but do not open the lid. Steam with remaining heat for another 10 minutes. After 10 minutes, let it cool on the wire rack. When it’s room temperature, move to the refrigerator to chill, for about 2-3 hours.
Before serving, make the caramel sauce. Place 3 Tbsp water and sugar in a small saucepan over medium-low heat and stir until sugar has dissolved.
When the sugar has dissolved, increase the heat to high and swirl the saucepan once in a while to caramelize evenly. The mixture will start to bubble. It will take some time for the mixture to turn from a light amber color to a dark amber color.
When the mixture turns to a desired brown color, add 1 ½ Tbsp water. The mixture will bubble vigorously, so be careful. Whisk the mixture and turn off the heat.
Set aside to cool completely. If the caramel is too hard after cooling, reheat it and add more water. Pour the caramel sauce over the custard pudding and serve.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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