Method:

1 Caramel: First, put 50 grams of sugar in a pot and heat it without adding water.Stir with a spoon over low heat until it turns brown and bubbles form around the edges. Turn off the heat carefully (be cautious not to burn it).Add about 60 milliliters of hot water, stirring well.

2 Custard preparation:Two egg yolks,240 ml milk, 40 grams of sugar mixed and heated over medium fire until the sugar dissolves. Do not let it boil.10 grams of gelatin powder with 20 milliliters of water, mix in a small bowl and place it in hot water to dissolve. Then add this mixture to the egg yolk liquid and stir well.Add a bit of rum orlemon juiceto remove any fishy smell, or usehoneywater instead.Then filter the egg liquid through a cheesecloth (medical gauze can be bought from a pharmacy) to remove any bubbles.Pour the filtered egg liquid into the cup with caramel and refrigerate for more than 2 hours before serving.When removing the custard, gently press around the edges of the cup to release it from the wall, allowing some air inside. This makes it easier to take out.A special note: For first-timers, you can skip making caramel as it is more troublesome and less likely to be successful, but for decoration purposes only when eating.

Press the pudding edges down first when you unmold it to separate it from the cup, allowing some air in, which makes it easier to take out.A special note: if this is your first time making it, you can skip the caramel part as it's more troublesome and harder to succeed. Moreover, the caramel is just for decoration when eating.