In this about a half year, I am making a pudding every week. It seems to score high points with not only my family but also my friends.

The original recipes come from "Cookpad" which is the most famous sharing recipe website in Japan.

Caramel sauce

[→Original recipe (in Japanese)]

The following ingredients for about three puddings.

• Water : 100 ml
• Caster suger : 200 g
• Boiled water : 100 ml

1. Putting sugar into the water then heating it over moderate heat.
2. It will become brown after boiling.
3. Stopping heating when it became dark brown.
4. Putting boiled water into it. [Caution] Please be careful not to burn.

Pudding (steamed)

[→Original recipe (in Japanese)]

I'm using a pressure cooker (Fissler in Japanese) for this.

• Milk : 500 〜 550 ml
• Brown sugar : 40 g
• Egg : 3
• Vanilla extract : a few drops

I'm using a glass bowl although using 4 small glasses in the original recipe.

	Pouring caramel source into the bowl. Putting about 200 cc water into the pressure cooker then putting the bown on steamer bascket.
	Heating and stirring milk with sugar over gentle heat.
	Whisking eggs then pouring the milk into it. Stirring it well.
	Adding vanilla extract then pouring fluid pudding onto caramel source (using a sieve basket to strain).
	Steaming it with the pressure cooker (using lower pressure level). Taking 2 minutes after a pressure ring up.
	Then stopping heating. Leaving it about 1 hour without heating. Putting it into fridge, it will be ready to eat next day.