Serves: 4

Directions:

1. In a pan, put 2 tablespoon water and 4 tablespoon sugar and then heat the pan to prepare caramel. Once the small bubble turns to big bubble and sugar begins to caramelize, swirl the pan until it turn into golden brown completely, and then pour 2 tablespoon water. Pour over the caramel to a ramekins coated with butter.
2. In a bowl beat the egg, add milk and sugar slowly and mix them together before adding vanilla essence. Pour it over to ramekins, and cover with aluminum foil.
3. In a thermal cooker inner pot, place the cup and pour hot water up to half of the cup height. Turn the heat on, bring water to boil. When the water starts simmering and the cup is moving, continue heating for another 1 minute.
4. Place the cup to thermal cooker outer pot for keeping warm. After 30 minutes, cool the pudding with cool water instead of hot water.