1. Making the caramel sauce Put the sugar (60g) and water (1 tbsp) in the cooking pot. Heat over medium-high heat. Swirl the cooking pot and even out the sugar liquid. Don't use any utensils to stir the sugar as it may crystallise.
2. When it has reached the brown color you want, remove from the heat. Don’t wait too much or the the sugar will burn and the caramel will be bitter. Immediately add 2 tbsp boiled water. Swirl the cooking pot to mix evenly.
3. Right away, pour the sauce into the mold (15cm dia). Set aside to cool.
4. Making the pudding mixture Crack 3 eggs into a bowl and lightly beat them with a whisk. Try not to build up too much foam.
5. In an another bowl, add a dash of salt, sugar, condensed milk, heavy cream and milk. Micro-wave for about 2 mins. Mix with a spatula until all the sugar is dissolved.
6. Add the milk mixture thoroughly to the beaten egg and mix gently with a spatula.
7. Pour the pudding mixture onto the caramel thoughtfully.
8. Making the cake mixture In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5 to 6min). Slow down to low speed for a few seconds and then stop.
9. Gently add the sifted flour and mix with a rubber spatula until incorporated.
10. Pour the melted butter little by little into the cake mixture. Mix gently with a spatula until it is homogeneous. Do not over mix.
11. Pour the cake mixture onto the pudding mixture.
12. Pre heat the oven to 160C.
13. Lower the temperature to 150C. Bake the pudding cake in a hot water bath for about 40 mins.
14. Remove the pan from the water bath and set it on a wire rack to cool. Once it cools down to room temperature, then cover and refrigerate at least for a few hours or until it has set.
15. Place a plate over the mold and turn it over, you're done!
1. make the caramel sauce Put the sugar and water (4 tbsp) in the cooking pot. Heat over medium-high heat. Swirl the cooking pot and even out the sugar liquid. Don't use any utensils to stir the sugar as the may be crystallized.
2. When it has reached the brown color you want, remove from the heat. Don’t wait too much or the the sugar will burn and the caramel will be bitter. Immediately add 3 tbsp boiled water. Swirl the cooking pot to mix evenly.
3. Right away, pour the sauce into each pudding molds. Set aside to cool.
4. make the egg mixture Pre-heat oven at 160˚C.
5. Crack 2 eggs into a bowl and lightly beat them with a whisk. Avoid creating too much foam. Set aside.
6. In cooking pot, add a dash of salt, sugar, condensed milk, heavy cream and milk. Heat it almost boiled (but below 70℃).
7. Pour the milk mixture thoughtfully to the beaten egg and mix gently with a spatula.
8. Sieve the mixture with a fine mesh strainer to remove any lumps. Do this twice. Gently pour the mixture into the pudding molds evenly.
9. Cover each pudding cup with aluminum foil (tried not with, also it worked nicely though). Prepare a hot water (about 50℃) bath using a deep roasting tray and, then gently place the cups in it. The hot water has to reach about 2/5 of the height of the cups.
10. Bake the puddings at 160˚C for 20 min. If the surface of the puddings wobbles a bit when lightly shaken, it is probably the right time to remove them from the oven.
11. Let the puddings cool down (for 15~30min), and store them in the fridge.
1. *Make caramel sauce* Combine sugar and water in a saucepan over medium heat, bring it to a boil. Continue stirring to caramelize the sugar. Remove from the heat and quickly add 1 tbsp boiled water. Mix well.
2. Pour the caramel sauce evenly into the pudding cups.
3. In a bowl, beat the eggs, sugar and salt. Mix well.
4. Gradually add the heavy cream and milk. Mix until combined but not foamy. Strain the pudding mixture twice through a fine sieve.
5. Pour the mixture over the caramelized sugar. Cover each cup with aluminum foil. Place them on the steamer. Cover and steam the pudding over medium heat for 5 minutes and then reduce the heat to lowest, let it cook for about 35min more. Remove from the heat and let it sit for 20min with lid on top (keep it well closed).
6. Remove the aluminum foil and chill the pudding in the fridge for a few hours before serving.