Caramel: Mix the sugar and 1 tablespoon of hot water in a heatproof dish. Heat in the microwave for 4 1/2 minutes. When it turns brown and starts bubbling, add 1/2 tablespoon of hot water. Be careful of splatters.
Heat the milk in the microwave for about 2 minutes until it is warm to the touch. Mix the ■ ingredients well and add to the milk. MIx.
Pour the milk and egg mixture through a strainer into the dish of caramel. If the strainer is too fine, it will take a long time to strain, so use one with larger holes.
Place the dish in a pot and fill the pot with enough water to reach 1/3 the height of the dish. Cover the pot with a lid, leaving it slightly open on one side, and heat. After letting it boil for 5 minutes, turn off the heat and let it cool off.
The cooking time for the caramel can vary depending on your microwave, so check it after 2 minutes and adjust the cooking time as necessary. The cooking time in step 4 is for summertime. In the winter, cook for 10 minutes.
Story Behind this Recipe
I tried making various recipes, and settled on this one.
Turn off the heat and let the pudding cook until firm in the residual heat. To make a large dish of pudding, you can make the caramel in a large dish and just pour in the pudding. In the photos, I used a 6 x 9 x 19.5 cm pound cake pan. You can use any kind of mold you like. The cooking time may change a bit depending on the size of the pot and mold you use.