CUSTARD PUDDING

For Caramel:
4 tablespoons sugar
1 tablespoon water
1-2 tablespoon hot water
butter

Butter individual pudding moulds.
In a small pot, put sugar and water.
Simmer on low heat without stirring, just give it a swirl
occasionally until color turns golden brown.
Immediately off the heat and tilt the pot and add a
tablespoon or two of hot water, and swirl.
Then put caramel into your moulds or ramekins.
I used a microwaveable safe cup!

CUSTARD PUDDING:
2 large eggs
1 1/4 cup evaporated milk
4 tablespoon sugar
few drops of vanilla extract (optional)

In a pot, warm milk then add sugar, stir until sugar dissolves.
Do not boil.
Slightly beat eggs into a bowl and slowly add the milk and sugar  mixture while constantly stirring.
Strain and pour custard mixture equally as possible into your ramekins. 

Scoop out some bubbles on top of the mixture.

Cover each ramekins with aluminum foil.
Steam for 20-25 minutes.
Or you can do like a hot water bath on stove top, just like
what is shown in the picture. Just make sure to keep the water
below boiling point and place a kitchen towel underneath the moulds.
Cover.
Once cooked, let 'em cool, and pop in the fridge for few minutes.
Transfer pudding into a plate and serve. Enjoy!!!