Use room temperature eggs.

Stir ingredients A under low heat. Mix well until the granulated sugar melts completely. Once the liquid is warm to the touch (approx. 40-50℃) remove from heat.

Cool the liquid from Step 2 until it reaches a temperature of around 30℃. If the liquid is too warm the eggs will cook. If it is too cold it is not good either. Always make sure the temperature is around 30℃.

Mix the eggs well without whipping them. Tilt the bowl and cut into the egg whites with a linear hand movement.

Pour liquid from Step 3 gradually into the eggs from Step 4 as you continue to whisk. Once they are combined, mix well.

Strain the combined liquid from Step 5 through a fine mesh sieve or a tea strainer at least once. There will be small lumps from the egg whites. Make sure to strain these as it will make a difference in the smoothness of the pudding.

I use a tea strainer to strain the liquid from Step 6 into a measuring cup first. Then I am ready to transfer this into a heatproof pudding mold.

The small ramekin pictured here has a (6 cm diameter x 5.8 cm height) 55 ml capacity.

I strain the liquid from Step 7 into the ramekin using a tea strainer.

Place an aluminum lid over the ramekins. If your ramekins come with lids, use them instead of the foil.

Pour hot water in the baking pan and place the ramekins and steam bake in a 160℃ preheated oven for 20 minutes. Then lower the temperature down to 140℃ and continue for another 27 minutes.

Baking times will differ according to the ramekin size and individual ovens. For the mini ramekin pictured in Step 9, I them bake at 160℃ for 15 minutes then 130℃ for 15 minutes.

I explained how to steam bake these using an oven but if you wish to use a pot over a stovetop, refer to.

If the skin forms on the top and the center of the pudding jiggles when gently shaken, it is done.

This is how a freshly made pudding will look. It is barely solid.

Our electric oven is rather weak in power. Try steam baking at 140℃ for 15 minutes first and then check for doneness. If it looks like Step 15-16, it should be fine.

If you need to continue steam baking add more hot water onto the baking pan and monitor every 5 minutes. Use hot water when you steam bake initially.

Over cooking will ruin the texture of the pudding. Freshly baked pudding may be loose but when cooled it will solidify.

Cool the pudding down to room temperature then wrap firmly and cool in the refrigerator.

While waiting for the pudding to cool down, make the caramel sauce following steps fromand cool it in the refrigerator.

https://cookpad.wasmer.app/us/recipes/145037-golden-caramel-sauce

Cool the pudding in the refrigerator for 8 hours or more and you are done Top the pudding with caramel sauce and any other toppings of your choice.

The caramel sauce coated smooth creamy custard pudding tastes just like the pudding my mom used to make.

The surface is very smooth. A little further into the pudding and it is creamier and jiggly.

Even if you dig deeper with your spoon, it stays smooth and soft! It melts in your mouth.

It is a light delicious pudding made from whole eggs and milk. Try this "Melting custard pudding" made from simple ingredients.

I highly recommend[Golden caramel sauce].

https://cookpad.wasmer.app/us/recipes/145037-golden-caramel-sauce

This is a traditional patisserie style melting puddingfor maple pudding.

https://cookpad.wasmer.app/us/recipes/150786-creme-de-maple-maple-pudding

This is a creamy mocha pudding that can be made easily with gelatin

https://cookpad.wasmer.app/us/recipes/150784-cafe-mocha-pudding

This is the vanilla bean paste I always use when making desserts.