Steps

1. In a saucepan (or frying pan), combine 40g granulated sugar and 1 tbsp water and heat over the stove. [This is the key!] Do not stir the pan while heating; heat until the edges start to caramelize.
   🕒 01:24
2. Once the edges begin to color, tilt the pan to spread the brown part evenly and heat until it becomes a dark brown.
   🕒 02:26
3. Once sufficiently colored, place the pan on a damp cloth to cool slightly.
   🕒 03:00
4. Add water to the caramel sauce. If it hardens, return to the heat to melt it. [This is the key!] Be careful as hot caramel can splatter when adding water; let it cool slightly before adding water.
   🕒 03:05
5. Pour the finished caramel sauce evenly into 5 pudding cups.
   🕒 04:10
6. In a bowl, add 2 eggs and mix well by cutting through the egg whites with chopsticks, without whisking. [This is the key!] Mixing with chopsticks without lifting them from the bottom of the bowl, and avoiding incorporating air, will result in a smooth finish.
   🕒 04:33
7. Add 60-70g granulated sugar, 200ml milk, and 50ml heavy cream to the bowl with the eggs, and mix gently without whisking. [This is the key!] Use a whisk and avoid overmixing. If you don't have heavy cream, use 250ml of milk instead.
   🕒 05:22
8. Place a cloth in a saucepan, add boiling water (amount not specified), and place the bowl of egg mixture in a water bath. [This is the key!] The cloth acts as a cushion, ensuring even temperature distribution.
   🕒 06:09
9. While in the water bath, gently stir the egg mixture to dissolve the sugar, and warm it to a lukewarm bath temperature (slightly hot to the touch when you insert your finger).
   🕒 06:29
10. Strain the warmed egg mixture into the pudding cups with caramel sauce. [This is the key!] Straining removes any tough parts of the egg whites, leading to a smoother pudding.
    🕒 07:23
11. If there are any bubbles on the surface, skim them off with a spoon.
    🕒 07:50
12. Bring water to a boil in a frying pan lined with a cloth, and place the pudding cups in it. [This is the key!] The water level should be about halfway up the pudding cups.
    🕒 08:11
13. Turn off the heat of the frying pan, cover with a cloth-wrapped lid, and steam for about 5 minutes using residual heat. [This is the key!] Wrapping the lid with a cloth prevents water droplets from falling onto the pudding.
    🕒 08:44
14. Once the surface has firmed up, return to heat and gently simmer over low heat, just enough for the water to be barely bubbling. [This is the key!] Avoid boiling the water too vigorously, as this can create unwanted holes ('su').
    🕒 09:25
15. Turn off the heat again, cover with the lid, and steam for another 5 minutes using residual heat. Repeat this process until the pudding is set.
    🕒 09:45
16. Once the pudding is set, place it in a bowl of cold water to cool down.
    🕒 10:29
17. After it has cooled to room temperature, refrigerate the pudding until thoroughly chilled.
    🕒 10:50
18. Once chilled and set, gently press the edge of the pudding with a spoon to help it release from the cup.
    🕒 12:06
19. Briefly warm the bottom of the pudding cup in a water bath (about 30 seconds) to loosen the caramel.
    🕒 12:34
20. Place a plate over the pudding cup, invert it, and gently shake to release the pudding onto the plate.
    🕒 13:00