Heat 300 ml of milk in a microwave and dissolve the sugar (don't let it boil). Add the vanilla essence (optional).
Beat the eggs in a bowl and strain through a tea strainer. Add Step 1 and mix well. Pour into heatproof cups.
Arrange the cups in a pot and fill the bottom of the pot with about 1 cm of water. Cover with a lid. If you cover it tightly, it will steam.
Turn the heat on high. Once you can hear it boiling, turn the heat to low and steam for 3 minutes. (Turn it so that you can still hear a bit of the boiling sound.) Turn off the heat and let sit for 10 minutes to firm.
Check the tops with your fingertip or a spoon. If not firm, replace the lid and heat on high then low for about 1 minute and check on it again.
To make the caramel sauce, combine the sugar and 1 teaspoon of water in a small pot. Heat over medium and keep an eye on it. When it turns brown, add 1/2 tablespoon of water, let cool, and it's done!
Story Behind this Recipe
This is a recipe from a friend that I have changed bit by bit into this easy recipe. Once you've had this pudding, you'll no longer be satisfied with store-bought pudding!
30-40 g of sugar is best. Everything else is to taste! The amount of heating on low and on residual heat will vary on the size of your pot, so find the right balance that works for you.