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Ingredients: ==================== Yield: (Serves 4oz cup x 8) * 4 pieces of eggs * 5 oz sugar * 21oz milk * 0.25 oz matcha green tea powder * 2.5 oz hot water Directions: =================== 1. Mix the eggs and sugar well together until smooth consistency. 2. In a bowl, mix the green tea powder and hot water, after that combine hot milk (100 degree Fahrenheit) 3. Combine (A)and (B) and mix well, then strain it. 4. Cups which are already added caramel sauce in the bottom, then put (C) and bake for 1 hour 20 minutes with the heat at 300 degrees Fahrenheit. After 1 hour or so, try to check the cups to see if they are stable. 5. (KEY) Cups must be in hot water layered pan so the pudding does not dry out. =============== Caramel Sauce =============== Ingredients: ==================== * 3.5 oz sugar * 3 teaspoonsHot Water Directions: =============== 1. Put the sugar in the small pan and melt them with medium heat. ...

Ingredients (makes 6): Caramel: 40g sugar 10ml hot water Custard: 200ml fresh milk 10g sugar ½ tsp vanilla essence 1 whole egg 2 egg yolks 30g sugar Methods: 1. Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat. 2. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use. 3. Custard: Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use. 4. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended. 5. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover tray with aluminium foil. Bake ...

Yield: 6 puddings Ingredients: 2 cups milk 2/3 cup sugar 4 eggs 1 tsp vanilla extract butter *for sauce 6 Tbsp sugar 2 Tbsp water Preparation: Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.