Add the eggs and 50 g of milk and blend with a hand mixer. This will break up the egg white. It's easiest if you use a stick shaped hand mixer If you don't have one refer to the hints section.
Add the hot water, gelatin, sugar and 100 g milk into a pan. Don't worry if the ingredients are cold.
Put the pan on a medium heat. Stir the mixture constantly to stop anything getting stuck to the bottom of the pan. Let's try not to burn anything here.
Once lots of small white bubbles form on the surface and the edges start bubbling, stop the heat. The temperature should be around 75℃.
Add the rest of the milk (about 200 g) and the egg mixture to the pan and mix well. If you are particularly bothered about the texture, feel free to strain the mixture here.
Add the vanilla extract and stir once more.
Add some caramel into your custard pudding cups or moulds.
Pour the egg mixture into the moulds as well and leave to chill and set in the fridge.
Story Behind this Recipe
I made this at the request of my son! It put me through hell but I finally got the recipe down.
For those without electric mixers, just beat the eggs normally and strain at step 5 to get any lumpy egg white bits out of the mixture. Since we're using gelatin, it will turn out pretty smooth even without straining it. Be careful, the milk amount is written in g. For those that prefer to work with volume rather than weight 15 ml =17 g, so use that to calculate what you need.