Steps

1. In a pot, add milk (250ml) and granulated sugar (2 tbsp). Heat over medium heat, and once the sugar dissolves, turn off the heat.
   🕒 00:02
2. Crack 2 eggs into a bowl and beat well.
   🕒 00:13
3. Add the warmed milk to the beaten eggs and mix well.
   🕒 00:19
4. Strain the pudding mixture.
   🕒 00:24
5. Pour the mixture into heatproof containers and cover with aluminum foil.
   🕒 00:26
6. Layer 2-3 sheets of paper towel at the bottom of a pot, and place the containers on top.
   🕒 00:34
7. Once the water in the pot boils, reduce to low heat, cover, and steam for 10 minutes.
   🕒 00:45
8. After steaming for 10 minutes, remove the lid. If no raw batter flows out when tilting the container, it's done.
   🕒 00:57
9. Cover the containers and the pot again, and let them sit for 10 minutes without heat.
   🕒 01:08
10. Let cool to room temperature, then chill thoroughly in the refrigerator for 5 hours.
    🕒 01:16
11. In a frying pan, combine granulated sugar (3 tbsp) and water (1.5 tbsp). Heat over medium heat until it starts to change color.
    🕒 01:22
12. Once it turns a light caramel color, turn off the heat and let the residual heat finish it to your desired color.
    🕒 01:35
13. Pour the caramel over the chilled pudding.
    🕒 01:41
14. Chill in the refrigerator for about 10 minutes.
    🕒 01:49