Steps

1. Add 2 tbsp Granulated Sugar and 250ml Milk to a pot.
   🕒 01:44
2. Heat over medium heat and cook for about 1 minute until the granulated sugar dissolves. Be careful not to boil. [Key Tip!] Warming the milk will raise the temperature of the entire batter, helping the pudding set faster.
   🕒 01:52
3. Turn off the heat, crack 2 Eggs into a bowl, and whisk them.
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4. While whisking the eggs, gradually add the warmed milk. [Key Tip!] Adding while whisking prevents the eggs from cooking due to the heat of the milk.
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5. Mix everything well.
   🕒 03:14
6. Strain the pudding batter through a fine-mesh sieve. [Key Tip!] Straining results in a smooth finish and removes fine bubbles.
   🕒 03:20
7. Pour the pudding batter into heatproof containers.
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8. If there are fine bubbles on the surface, remove them by pressing plastic wrap onto them and peeling it off, or by briefly torching them with a kitchen torch.
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9. Cover the containers with aluminum foil.
   🕒 04:25
10. Pour water into a frying pan until it fills about halfway up the containers, then remove the containers.
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11. Bring the water to a boil.
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12. Once boiling, turn off the heat and place 2-3 sheets of Kitchen Paper at the bottom of the frying pan. [Key Tip!] Placing paper at the bottom allows for slow heating and helps prevent curdling.
    🕒 04:55
13. Carefully return the containers to the frying pan, being mindful of the steam.
    🕒 05:18
14. Turn the heat back on. Once the water reboils, reduce to low heat.
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15. Cover the pan and steam over low heat for 10 minutes. [Key Tip!] Maintain a gentle simmering heat, ensuring it doesn't boil rapidly.
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16. Turn off the heat and open the lid. Be cautious of the hot steam.
    🕒 06:10
17. Tilt a container; if the raw batter doesn't flow out, it's set. Close the lid.
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18. Close the lid of the frying pan and let it sit for 10 minutes to finish cooking with residual heat. [Key Tip!] Finishing with residual heat results in an extremely smooth texture.
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19. Let it cool to room temperature, then loosely cover with paper to prevent drying.
    🕒 07:01
20. Cover with plastic wrap and refrigerate for 5-6 hours until firmly chilled.
    🕒 07:41
21. Add 3 tbsp Granulated Sugar and 1.5 tbsp Water to a frying pan and mix them together.
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22. Heat over medium heat until the color begins to change. Do not stir while heating. [Key Tip!] Stirring will cause the granulated sugar to crystallize, so do not touch it until the color starts to change.
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23. Turn on the exhaust fan as smoke will be produced.
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24. Once the edges start to change color, lift and swirl the pan to distribute the heat and achieve an even color.
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25. Once the color is uniform, reduce to low heat and gently caramelize. [Key Tip!] Caramel burns very quickly once it starts coloring, so cook slowly over low heat.
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26. When it reaches a pale caramel color, turn off the heat and finish cooking with residual heat. [Key Tip!] Cooking it until the very end will cause it to burn, so adjust with residual heat.
    🕒 09:22
27. Once a nice caramel color is achieved, pour it evenly over the chilled puddings.
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28. Chill in the refrigerator for about 10 minutes to set. [Key Tip!] If chilled for too long, the crispy caramel will not set due to moisture, so remove after about 10 minutes.
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29. The crispy pudding is complete.
    🕒 10:20