Ingredients
1 Egg
90 ml Milk
1 1/2 tbsp Sugar
1 dash Vanilla extract
1 dash Butter (or margarine)
1 tbsp Sugar
1 tsp Water
1 tsp Hot water
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Clear glass mixing bowls — microwave-safe, see-through, non-reactive
Soft elastic gel that re-melts and re-sets
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Clear glass mixing bowls — microwave-safe, see-through, non-reactive
Soft elastic gel that re-melts and re-sets
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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For the caramel sauce: Put the sugar and water into a heatproof dish and mix to moisten the sugar. Microwave for 1.5 minutes at 500W until the mixture becomes golden brown. Remove from the microwave, and add the hot water. It will splatter, so please be careful not to get burnt! For the pudding mixture: Thinly grease the pudding molds with butter, and pour in the caramel sauce from Step 2. You can also pour it in after pouring the pudding mixture into the molds! Go to Step 6 for an explanation. Add the sugar to the milk, and microwave for 40 seconds. Remove from the microwave and mix. Add the egg to Step 4, and mix without creating foam. Add in the vanilla extract. Pour the mixture from Step 5 into the molds from Step 3. (The explanation for the caramel sauce: After pouring the pudding mixture into the molds, pour the caramel sauce on top slowly and gradually. Use either the method from Step 3 or this.) Pour hot water in a heatproof container. Place Step 6 into the water. Cover with plastic wrap, and microwave for 6 minutes at 170 W.