Caramel Portion:
2tbs Huiji Honey
3tbsp Hot water
Custard layer:
2 Eggs
250ml fresh milk
4tbsp fine sugar
Method:
1. Prepare 4 ramekins by coating butter to the inner surface, this enable to remove the pudding easily.
2. Mix Huiji Honey with hot water. Allow the honey dissolve.
3. Pour the honey mixture evenly into the ramekins.
4. Heat up milk with sugar till sugar dissolved.
5.Crack the eggs into a clean bowl, beat lightly with a balloon whisk. Add the warm milk mixture into the beaten eggs.
6. Sieve the egg mixture with a strainer. Remove any foam with a spoon.
7. Pour the egg mixture into the
ramekins evenly and cover each ramekin with aluminium foil.
8. Heat up a pot of hot water with a steamer rack, gently put the ramekins to steam, cover with a lid. Fire should be below boiling point. Steam for 15mins or still custard is set.
9. Once cool, chill in the fridge.
10. Scrape the side of the
ramekin with a knife, overturned the custard and serve on a plate.
Enjoy
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