Pudding- 1 cup fresh milk- 3 eggs- 3 tablespoon sugar- 1/2 teaspoon vanilla essenceCaramel sauce- 3 tablespoon sugar- 3 tablespoon water, divided
Pudding1. Whisk all pudding ingredients together until the sugar has completely melted. Strain into 4 ramekins.2. Pour 1 inch of water in a 12" skillet with a lid, and bring to a boil.3. Wrap the lid with kitchen towel. (This is to prevent water droplets dripping into the pudding.)4. Place the filled ramekins gently into the skillet. Cover with lid. And simmer for 10 minutes.5. Turn off the heat, and let the pudding sit in still covered skillet for another 10 minutes.6. Remove the lid, gently remove the ramekins and let cool to room temperature. Cover the ramekins with saran plastic, and chill in the fridge until ready to serve.Caramel sauce1. Boil together sugar and 1 1/2 tablespoon water in a small saucepan on medium high until liquid become toffee (golden brown) color.2. Remove from heat, then quickly pour the remaining 1 1/2 tablespoon of water. Stir well. Pour the caramel sauce over the custard pudding right before serving.