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Directions

• Heat up the milk on low heat and add 3 tbsp of sugar, stir well till the sugar dissolves. Then add 1 tsp of coffee powder and stir. Don’t bring the milk to a boil. The milk only needs to be heated. Remove it from the heat and keep it aside to turn lukewarm.
• In a pan, add 1/2 cup of sugar and 2 tbsp of water. Put the pan on medium low heat and let the sugar caramelize till you get golden brown caramel. Once done, pour 2 tbsp of sugar caramel in 6 ramekins or heat proof bowls. Let the caramel set. Keep the bowls aside.
• In a large bowl, take the whole eggs and egg yolks, 3 tbsp of sugar, vanilla essence and a pinch of salt. Whisk well till the sugar dissolves and the eggs become pale and fluffy. To the egg mixture, add the lukewarm milk-sugar-coffee mixture while continuously stirring the egg mixture. Remember the milk should be lukewarm or the eggs will curdle. Also while you pour in the milk, keep stirring to incorporate well.
• Pour the custard through the sieve and pour it into the bowls. Seal the bowls with aluminium foils and place the bowls in a tray.
• Heat water in a large deep pot, place a steel rack at the bottom and place the tray with the custard bowls. Cover the pot and steam cook the custard pudding for 25-30 minutes or bake the pudding at 180°C placed in a water bath for 20-25 minutes.
• Once steamed well, place the puddings into the fridge for 4 hours or overnight to set. Once the pudding is set, run a sharp knife on the sides to let the pudding lose. Flip the pudding bowl over the plate and serve cold.