Put the egg yolks and the sugar in a small saucepan and mix well.
Add the milk and vanilla essence to the saucepan and turn on the heat. Stir while taking care not to let it boil.
Let the pudding mixture cool and strain through a tea strainer into small pots. Cover tightly with aluminum foil.
Pour 1cm of water into a saucepan and bring to a boil. Turn off the heat and place the pudding pots in the saucepan. Add enough water to reach halfway up the pots.
Cover the saucepan and heat over low heat for 10 minutes. Turn off the heat and wait for 10 minutes. When the puddings have set, put them in the refrigerator! Pour on caramel sauce and they're all done.
Story Behind this Recipe
After a failed meringue for a chiffon cake :(, I had to start over and had lots of leftover egg yolks, hence this recipe. I used ingredient amounts that are easy to remember and it turned out really well!
Use aluminum foil to cover the puddings tightly and they'll steam perfectly. While steaming, be careful not to let the water boil too rapidly.