Preheat the oven to 140℃. Remove the baking pan and set aside. Whip the eggs in a bowl.
Combine the ☆ ingredients in a small pot and warm on low heat. Warm so that it doesn't form a film, but enough to melt the brown sugar.
Add the mixture in Step 2 to the eggs a bit at a time while mixing. Add to the containers by pouring through a sieve or strainer first. Add water (not hot water) to the baking pan in the preheated oven, about 1/3 of its height.
Add the containers to the baking pan and steam cook for 30 minutes. Once it's finished, cool, then cover with a wrap or a lid and place in the refrigerator. Once chilled, it's complete.
To go with the brown sugar, I topped with brown sugar syrup. You could also top with peanuts and decorate with goji berries.
Addition: when making this with soy milk, I used non processed soy milk.
Story Behind this Recipe
I made brown sugar cupcakes (Recipe ID: 370953) and I realized that I didn't have a brown sugar pudding recipe. This uses the same ingredients as my whole egg creamy pudding series.
If you have a large egg, shorten the cooking time a bit, or add a little more than a tablespoon of milk. For 1 serving (brown sugar 30 g, soy milk, no toppings): approx. 128 kcal. (brown sugar 30 g, no-fat milk, no toppings): approx. 117 kcal.