Put all ○ ingredients into a bowl and bring to body temperature. Completely dissolve the sugar. Crack egg yolk into a bowl and combine with the ○ ingredients. Mix well, then add the vanilla extract.
Strain the mixture with a tea strainer as you pour it into the container. Cover with aluminum foil (take care not to dip the foil in hot water).
In a deep frying pan or a pot, prepare just enough water to cover the ramekins midway. Bring to a boil, and put the ramekins. Cover the pan and turn the heat to very low.
Making sure it doesn't boil too hard, steam for 10 minutes in very low heat. Turn the heat off and let it rest for 5 minutes. Chill in the fridge to finish.
Caramel sauce Put granulated sugar into a non-stick pan or a deep frying pan. Heat over medium low.
Keep on heating without stirring. After a few minutes, you'll notice the scent of caramel. Shake the pan a little, and turn the heat off when it's browned to your liking.
Add water immediately but in small batches and shake to mix. Done! Serve with the pudding, and enjoy.
Story Behind this Recipe
Whenever I tried making pudding, it always tasted like chawanmushi (steamed savory custard) or omelets. So, I asked my husband to help me put a pudding recipe together. Because I love crème brûlée, I made it with egg yolk only, and adjusted the amount of milk. I've finally managed to put this together after many tries.
Remove the scum of the egg whites when cracking in the egg yolk. This make it easier for the mixture to strain. Make sure the heat is on really low. Use granulated sugar for the sugar. Add 2 tablespoons if you like it fairly sweet.