Steps

1. Add 40g granulated sugar and 1 tbsp water to the frying pan.
   🕒 00:00
2. Heat over medium heat until the edges start to color.
   🕒 00:02
3. Swirl the pan to even out the color.
   🕒 00:14
4. Once it turns a light caramel color, reduce to low heat.
   🕒 00:25
5. Turn off the heat just before it reaches a good caramel color and let the residual heat finish it.
   🕒 00:28
6. Once it reaches a good caramel color, add 2 tbsp hot water and shake the pan to mix.
   🕒 00:35
7. Pour the finished caramel sauce into containers and let it cool slightly.
   🕒 00:45
8. In a pot, combine 200ml milk, 200ml heavy cream, and 40g granulated sugar. Stir gently.
   🕒 00:50
9. Heat the pot until just before boiling, then turn off the heat. Leave it as is until ready to use.
   🕒 00:58
10. In a separate bowl, crack in 3 egg yolks and 1 whole egg and whisk well.
    🕒 01:10
11. Add 1/4 tsp vanilla paste and whisk again until well combined.
    🕒 01:16
12. Gradually add the warmed liquid to the egg mixture while whisking thoroughly.
    🕒 01:21
13. Strain the finished pudding base.
    🕒 01:24
14. Pour the base into the molds with the caramel sauce. Cover with aluminum foil.
    🕒 01:26
15. Place one pudding cup into a frying pan or pot. Add water halfway up the height of the cup. Then, remove the cup.
    🕒 01:29
16. Bring the water in the pot to a boil.
    🕒 01:40
17. Once boiling, turn off the heat once.
    🕒 01:43
18. Place 2-3 layers of paper towels in the pot.
    🕒 01:46
19. Arrange the pudding cups in the pot.
    🕒 01:49
20. Turn the heat back on and maintain a gentle simmer in the pot over low heat while keeping the lid on.
    🕒 01:51
21. Steam over low heat for 10 minutes.
    🕒 01:59
22. After 10 minutes, turn off the heat, remove the lid, and take off the aluminum foil covers.
    🕒 02:04
23. Tilt the pudding cup; if no raw batter flows out, it's done.
    🕒 02:12
24. Let it rest in the residual heat for 10 minutes.
    🕒 02:15
25. Let it cool down to room temperature, then chill thoroughly in the refrigerator overnight.
    🕒 02:20