Make the Caramel: Prepare 2 pudding cups and add 1 teaspoon of sugar and 1/2 teaspoon water to each.
Put the 2 cups in the microwave and heat on high. Once it boils and becomes sticky, wait for 10 seconds then stop the microwave. Place in the refrigerator to cool.
Make the Pudding Mix: Mix well using a whisk in this order - eggs -> sugar -> milk. Use a strainer to make it smooth. This is important.
Make the Pudding: Take the cups from the refrigerator and add half of the pudding mixture to each. It should fill up to the 100 ml line.
Bring some water to a boil in a covered pot. The amount of water should be slightly less than the height of the pudding when you add the cups.
Once the water has come to a boil stop the heat. Add the two cups, close the lid, and let sit with the remaining heat for 10 minutes (this is the first pass).
Once 10 minutes have passed, remove the cups and bring the water to a boil again.
Stop the heat again, put the cups back, close the lid and let sit for another 10 minutes (this is the second pass).
Remove the cups and cover the tops with something lid-like. In the picture, I used an oven mitt which was close by.
After 5 or 10 minutes place in the refrigerator. Once chilled, serve cold.
Story Behind this Recipe
I love the Marlowe custard pudding shop in Hayama. If you return the cups, you get your deposit back, but I like keeping 4 or 5 at home. I use them in cooking or as cups, and of course they're great for making custard pudding. With just 1 egg you can make 2 half-cups of custard pudding, which is great!
The best time to stop heating is when the top is jiggly. If you've left the puddling mix out at room temperature, for the second pass of heating try shortening the time by 3 to 5 minutes. Use 135 to 140 ml of milk for a more creamy feel. I've also made it using 200 ml.