Custard Pudding

Custard Pudding is steamed instead of baked

Caramel Sauce

-4 tbsp Sugar, 1 tbsp sugar

-1 1/2 to 2 tbsp water after caramel is done (little by little)

Cook Sugar and water on medium heat, do not stir (you may tilt the pan), cook until you get the color caramel that you want. 

Custard

-2 Eggs

-1 1/2 cup Milk

-5 tbsp sugar

-drop of vanilla extract (optional)

Heat up milk, set aside, Beat eggs with a whisk, pour in sugar, stir, pour in milk little by little and stir, pour into ramekins. 

*NOTE: Be sure to butter up ramekins or dessert dishes with unsalted butter (you may used salted butter if that's all you have. 

Steam it by placing a paper towel or kitchen towel on bottom of pan, place ramekins, cover ramekins indivually will foil, pour hot water into pan filling it half way up to the ramekins, cover with a lid, steam for 20 minutes on low heat, turn off heat and let it sit for 5 minutes, refrigerate and serve.