Creamy Smooth Easy Caramel Pudding Made in a Frying Pan

Make the caramel syrup. Put the ● ingredients in a non-stick frying pan.

Cook over medium heat. Don't stir! Keep watching until it changes color.

When it's the color you like, turn the heat off and add hot water. (It will splatter so work quickly! Stand away from the pan as soon as you add water.)

Pour caramel syrup into pudding molds. I used empty glasses from puddings I'd bought from a Hokkaido food shop.

Make the pudding mix. Add milk and sugar to the frying pan you made the caramel in and heat. Beat the eggs in a bowl.

Mix the milk and sugar with a rubber spatula until the sugar melts. (The caramel on the pan will melt too, so you can kill two birds with one stone.) When the sugar has melted, take the pan off the heat. Don't let it come to a boil, whatever you do!

Add Step 6 mixture to the bowl with the beaten eggs in one go while mixing. If you don't add it all at once, the egg will scrambled from the heat of the mixture. Add vanilla essence at this stage.

Pass the liquid through a sieve twice. Remove any bubbles on the surface. This makes the pudding smoother.

Pour the mixture into the molds. Transfer to a measuring cup with a spout and pour in. Cover the molds with foil or plastic wrap.

Fill a deep frying pan with enough water to come halfway up the molds, and bring to a boil. Cover with parchment paper. (This is to prevent the molds from cracking.)

Put in the filled molds (be careful not to burn yourself!) Cover with a lid and steam for 3 minutes over medium heat. Turn off the heat and leave as-is for 20 minutes. Don't open the lid whatever you do!

Done! Let the puddings cool, then chill in the refrigerator and enjoy. (You could eat them while piping hot if you just can't wait - they're delicious then too.)

If using a Le Creuset pot, steam over low for 3 minutes, and then leave with the lid on for 15 minutes. Line the bottom of the pot with parchment paper, too.