First, make caramel sauce. Place sugar and 2 tablespoons of water in a pan and simmer without stirring over medium heat. When you boil it, it turns brown from the edges. Turn off the heat and add 2 tablespoons of cold water when the color is slightly lighter overall. Be careful because it might splatter. Hold it in a pot and mix it. Never stir with a spatula or spoon. Pour the caramel sauce into the prepared pudding cup when it is finished. At this time, if the pudding cup is an aluminum pudding cup, add a little butter to the surface and pour in the caramel sauce.

Now make the pudding liquid. Place sugar and milk in skillet and heat to about 40 degrees just enough to dissolve the sugar. While the milk cools, beat the eggs evenly so that they don't bubble and add vanilla oil. When the milk cools down, add the beaten eggs, mix well with a whisk, and strain them through a sieve. If you filter it twice, the pudding will be much softer.

Pour pudding liquid into a pudding cup with caramel sauce and place the pudding cup in a deep pan. Pour in hot water to cover the pudding cup. At this time, the temperature of the water is so hot that it feels a little hot rather than steam. Now, put it in the oven and bake it in a medium hot water. Be careful when you move it to the oven. Bake in a preheated oven at 180 degrees for 15 to 20 minutes. Do not take it out immediately after baking, leave the oven door closed and let it simmer for about 10 minutes. Store pudding in refrigerator when it cools completely at room temperature.

Leave it cold in the refrigerator and take it out to complete the delicious custard pudding. The shape is so cute when baked in this pudding cup. Soft and sweet custard pudding. If you eat it cold, it's really savory, soft, and sweet. Cold pudding may be served with whipped cream or with seasonal fruits. It's especially delicious with whipped cream. It's a high-quality dessert pudding that's easy to make and nutritious.