Recipe for Creme Caramel (it’s not called “pudding” in English). I changed the recipe in the book to make it even better!
This is enough for about 6 creme caramels. Wipe some butter inside 6 cups to make sure they don’t stick.
(1) Make the caramel
Put about 1/2 cup sugar in a small saucepan. Add just a little water (about 2 or 3 spoons) to make the sugar wet. Put on a hot gas flame and keep stirring with a wooden spoon. When the colour turns light brown, put the caramel in the bottom of the 6 cups.
(2) Make the custard
Mix about 400mL milk with 100mL cream in a bowl. Add about two spoons (OUSAJI) of sugar and 3-4 drops vanilla essence. Put in the microwave for about 1 minute to heat it to about body temperature (40 degrees). Beat two eggs and add them to the warm milk. Mix it well and add equally to the 6 cups.
(3) Cook in microwave
I can’t give you exact times for this. Put the 6 cups in your microwave. Heat for about 5 minutes on HIGH until the milk is hot. Then, heat for about 5 – 6 minutes on LOW or MEDIUM LOW. Watch through the microwave door and wait until the milk mixture starts to gently boil. Wait for as long as you can but don’t let it boil over (AFURENAI YOU NI).
Let the cups cool down and then put them in the fridge (the one that talks!) for several hours.
To serve, turn them upside-down (SAKASAMA NI SURU) on a plate.