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Grease the pudding mold with butter or margarine. Set aside.
Caramel sauce: cook sugar and water over medium heat. Do not stir, let the sugar dissolve slowly until the color turns golden brown. Turn off the fire. Pour in the hot water little by little while shaking the pan so that everything is evenly mixed. Pour the caramel sauce into the pudding mold. Set aside.
In a bowl, beat the eggs. Set aside.
In a saucepan, heat the milk with the sugar. Cook until sugar dissolves, no need to boil. Remove and wait a bit to cool.
While stirring, slowly pour the milk into the egg mixture. Stir well. Strain the dough if necessary.
Pour the mixture into the pudding mold.
Steam in a preheated steamer pan (about 30 minutes beforehand). Cover the pot with a lid that has been wrapped in a clean cloth.
Cook until pudding hardens. Lift.
Cool then remove the pudding from the mold by turning it over and removing the pudding onto a serving plate.
Ready to be served.
1. When cooking caramel sauce, do not stir it with a spoon because it will be very sticky. Just shake the pan so that the caramel can be mixed and cooked perfectly.
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