Combine the milk and sugar in a microwave-safe dish and microwave for 3-3:30 minutes at 500 W.
Meanwhile, prepare for steaming. If you don't have a steamer, add hot water to a frying pan (to half the depth of the pudding cups).
Crack the egg, beat with chopsticks (don't let it foam) and strain.
Take the warmed milk and stir up the sugar that has sunk to the bottom, then add the egg. (Now it's time to get busy).
Stir the pudding mixture gently, and pour into the pudding cups.
Cover with aluminum foil, and set in the middle of the steamer (or frying pan).
Important: Use a very low heat, and steam for 5 minutes. After 5 minutes, stop the heat and leave as-is for 15 minutes.
Remove the cups from the steamer, and place in the refrigerator (top with caramel sauce now, if using). Chill and enjoy.
Caramel Sauce: In a microwave-safe deep dish, add the sugar and water. Stir gently and microwave for 2-3 minutes at 500 W.
Remove the dish (careful it's hot!). Stir for 30 seconds and it's ready! Pour over the pudding, while it's still warm or after it's cooled.
The warm caramel sauce is silky. The trick is to use light brown sugar or brown sugar for that gorgeous color!
The chilled caramel sauce is thicker. If you want to thin it a bit; add 1 teaspoon hot water.
Using white sugar in the caramel sauce results in it becoming white. It's mild without any bitterness.
Bonus: Using two eggs will give this pudding a denser texture. Definitely give it a try.
Story Behind this Recipe
This is my first recipe. I added my own touch to various other recipes. Easy to make in an easily-made serving size. It's also delicious served with heavy cream or soy milk.
1. When you mix the egg, don't produce bubbles! Cut through clumps in the egg white so it blends nicely with the yolk. 2. This is the second time I'll mention it! Just mix the egg mixture well and everything else will be easy. 3. White sugar, light brown sugar, and brown sugar make this mild and rich.