Steps

1. Make the caramel sauce. In a frying pan, add 40g sugar and 1 tbsp water. Wait until the water evenly soaks into the sugar.
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2. Heat the frying pan over medium heat. Without stirring, let it cook until the edges begin to turn a light brown. (Key Tip!) Stirring during this stage can cause the sugar to crystallize, so avoid touching it.
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3. Once the edges start browning, lift and swirl the pan to ensure even coloring.
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4. When it reaches a light caramel color, turn off the heat and let the residual heat finish the coloring. (Key Tip!) Caramel can burn very quickly once it starts changing color, so turning off the heat and letting it finish with residual heat will prevent burning.
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5. Once a nice caramel color is achieved, cover the pan with a lid and carefully add 1.5 tbsp hot water. Immediately cover again and gently swirl the pan to mix. Wait until the bubbling subsides. (Key Tip!) Adding hot water can cause splattering, so use the lid to protect yourself while mixing.
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6. Pour the finished caramel sauce into 6 pudding containers and chill in the refrigerator until ready to use.
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7. Prepare the pudding base. In a small bowl, add gelatin powder and 2 tbsp water. Mix well and let it bloom until it becomes thick and paste-like.
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8. In a saucepan, combine 350ml milk and 25g sugar. Heat over medium heat, stirring occasionally, until the edges of the milk mixture just start to simmer.
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9. Turn off the heat and add all the bloomed gelatin. Stir thoroughly until the gelatin is completely dissolved.
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10. Place the saucepan in an ice bath and stir continuously for about 3 minutes to cool the mixture down. (Key Tip!) Cooling the mixture in an ice bath helps to significantly shorten the chilling time.
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11. If your saucepan doesn't have a pouring spout, carefully transfer the pudding mixture to a pitcher with a spout.
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12. Check the chilled caramel in the pudding containers; it should have thickened slightly. Carefully pour the pudding mixture into the 6 containers. (Key Tip!) Pouring the pudding base after the caramel has thickened a bit allows the caramel to partially mix with the milk, ensuring a good layer of caramel at the bottom.
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13. Arrange the pudding containers in a tray, cover with plastic wrap or lids, and refrigerate for 2-3 hours, or until set.
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14. While the puddings are chilling, in a bowl, combine 100ml heavy cream and 0.5 tbsp sugar. Place the bowl in an ice bath and whip until stiff peaks form. (Key Tip!) To prevent splatter while whipping, cover about two-thirds of the bowl with plastic wrap and insert the whisk through the gap to whip the cream.
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15. Transfer the whipped cream to a piping bag fitted with a tip, and keep chilled in the refrigerator until ready to use.
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16. Once the puddings are set, pipe the chilled whipped cream on top of each pudding to finish. Enjoy!
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