Steps

1. Prepare 4 pudding molds. If you have butter, grease the inside of the molds and arrange them on a baking sheet. Butter greasing helps the pudding release easily.
   🕒 00:46
2. In a pot, combine 30g sugar and 1 tbsp water. Heat over medium heat to make caramel. Important Tip: Do not stir while heating after adding water. Stirring can cause the sugar to crystallize.
   🕒 01:19
3. Simultaneously, boil plenty of water using an electric kettle or pot. This water will be used for both the caramel and the water bath.
   🕒 02:04
4. Once the caramel starts boiling and bubbling, tilt the pot or use a spatula to stir and ensure an even color.
   🕒 02:44
5. When the caramel turns a deep brown color, turn off the heat and carefully add 1 tbsp of hot water to stop the cooking process. Be cautious of steam. If it becomes clumpy, it's done.
   🕒 03:07
6. Quickly pour the caramel evenly into the 4 pudding cups before it hardens.
   🕒 03:34
7. Place the pudding cups with caramel into the freezer until completely set.
   🕒 03:57
8. In a separate pot, measure and add 60g sugar, vanilla bean paste (about half a teaspoon), 150cc milk, and 100cc heavy cream.
   🕒 04:08
9. Heat the pot and stir occasionally to completely dissolve the sugar, heating until just before boiling. Stirring is important.
   🕒 05:11
10. If there's any caramel left in the pot used for caramel making, add a small amount of milk and reheat to create a caramel milk sauce.
    🕒 05:26
11. Crack 2 eggs and 1 egg yolk into a bowl. Whisk gently by moving the whisk around the bottom of the bowl, avoiding incorporating too much air. Adding an egg yolk contributes to a firmer pudding texture.
    🕒 06:18
12. Gradually add the warmed milk and sugar mixture to the beaten eggs while stirring.
    🕒 06:51
13. Strain the pudding mixture through a fine-mesh sieve to remove any eggy lumps and achieve a smooth consistency. Straining significantly improves the pudding's texture.
    🕒 07:11
14. Preheat your oven to 140°C (285°F).
    🕒 07:33
15. Pour the strained pudding mixture evenly into the chilled pudding cups.
    🕒 07:38
16. Place the pudding cups on a baking sheet and put them into the preheated oven.
    🕒 07:53
17. After placing the cups in the oven, carefully pour hot water into the baking sheet until it reaches about half the height of the molds, creating a water bath. Pouring the water after placing the baking sheet in the oven reduces the risk of burns.
    🕒 08:05
18. Close the oven door and bake at 140°C (285°F) for 35 minutes.
    🕒 08:20
19. Remove the baked puddings from the baking sheet and let them cool in the refrigerator for 3-4 hours, or preferably overnight. Chilling overnight further enhances the flavor.
    🕒 08:56
20. Once the chilled puddings are ready, combine 1 pack of heavy cream and 1 tbsp sugar in a bowl. Whip slowly until soft peaks form.
    🕒 09:03
21. Carefully unmold the pudding. Gently run a spoon around the edge of the pudding, then run it around more firmly. A firmer second pass helps release the caramel and indicates air has entered, making it easier to unmold.
    🕒 09:21
22. Invert the pudding onto a serving plate.
    🕒 09:38
23. Spoon the whipped heavy cream onto the pudding, shaping it as desired, and serve. Your pudding is now complete.
    🕒 10:07