Melt the Sugar: Place sugar in a small saucepan over medium heat. Swirl the pan occasionally—do not stir with a spoon—until the sugar dissolves completely.

Watch the Color: Once the sugar turns into a deep amber and large bubbles begin to form, turn off the heat immediately.

Deglaze with Water: Carefully add the water.

Caution: Be very careful, as the caramel may splatter the moment the water touches it.

Final Boil: Turn the heat back on briefly and bring the caramel to a boil once more.

Pour into Molds: When large bubbles appear again, remove from heat and quickly pour the sauce into your heat-resistant containers.

Pro-Tip: The ideal consistency will harden in about 1 minute after being poured into the mold. Let it set at room temperature (do not refrigerate).

Preheat your oven to 140°C (284°F).

Warm the Milk: Mix the milk and sugar in a microwave-safe bowl. Heat in the microwave for about 2 minutes. Use a thermometer to ensure the milk reaches around 60°C (140°F).

Prep the Eggs: In a separate bowl, beat the eggs. Add the heavy cream and vanilla extract.

Tip: Stir gently and carefully to avoid creating air bubbles. In colder months, remember to take your eggs and cream out of the fridge a few hours early.

Combine: Slowly and gently pour the warm milk into the egg mixture, stirring as you go. This should create a mixture that is roughly 40°C (warm to the touch).

Strain: Pass the mixture through a fine-mesh strainer or colander to ensure a perfectly smooth texture.

Fill the Molds: Gently pour the strained mixture into your prepared containers with the hardened caramel.

Cover: Place the containers on a baking tray and cover them loosely with a sheet of aluminum foil.

The Water Bath: Place the baking tray on the middle rack of the oven first, then carefully pour plenty of boiling water into the tray using a teapot.

Safety Tip: It is dangerous to carry a tray filled with hot water. Always fill it after it’s safely inside the oven. Using enough water ensures the pudding cooks evenly from top to bottom.

Bake: Bake at 140°C (284°F) for 40 minutes.

Timing: This timing is for 160cc WECK containers. If you are using a 220cc Tulip-shaped container, please extend the baking time by 10 minutes.

Cool: It is perfectly fine if the surface still feels a little soft or "jiggly." Remove from the oven and let them cool completely. They will firm up as they chill.