Custard Pudding is a very soft and delicate pudding made out of cream, milk, egg yolk and sugar. It is easy to make and an amazing dessert to go with your tea when friends and families are over.

1. Making the Caramel
   
   1. Place sugar in a frying pan over medium heat (Teflon is recommended if possible)
   2. When bubbles start to appear, add water.　turn off the heat when it is thick and brown.
      *The browner it gets, the more bitter it becomes.
   3. When the Caramel is ready, pour it evenly in to the Jars or Cups.
   
   
2. Making the Custard Pudding
   
   1. Add Egg yolk and Sugar into a bowl and mix
   2. Place the cream and milk in a pot over low heat and warm until it reaches skin temperature
      *About 40°C-45°C
   3. Gently add step 2 liquids into bowl 1 while mixing, and add Vanilla essence
      *Do not whisk! we wont less air bubbles as possible
   4. Set a strainer over the Jar with caramel in it, and gently pour step 3
   5. Cover the Jars with aluminum foil
      *Make sure to cover all gaps with two hands
   
   
3. Steaming the Custard Pudding
   
   1. Place the Jars in a pot or pan and pour hot water until it reaches 1/3 of the way up from the bottom
   2. Cover the pot or pan and steam in medium heat. When it reaches the boiling point, turn down the heat a little.
      *It should be just a little boiling and steamy but not hot enough that the there are bobbles on the surface
   3. Steam for 10 minutes after it has reached the boiling point. When steaming is complete, remove the Jar and allow to cool naturally.
      *Do not open the aluminum foil now, it is still steaming in the residual heat.
   4. When it reaches room temperature, place it in the refrigerator to cool and harden, and enjoy your Custard Pudding!