2 medium eggs
40 ml. (3 tbsp.) sugar
220 ml.(1 cup) milk

Crack the eggs into a bowl and beat with the sugar on low speed. Do not allow the eggs to become fluffy or the pudding will have a foamy consistency. The amount of sugar can be adjusted if desired.

Warm the milk in a pot on the stove until you see tiny bubbles on the edges of the pot. (DO NOT BOIL) While the milk is heating, fill the bottom of a steamer with water and heat it. A pot can be used as a steamer as long as there is a steam rack and the water does not flow over it.

Add the milk to the egg mixture slowly while stirring. Sieve the mixture into another bowl and discard any egg whites that did not pass. Ladle the batter into custard/pudding cups. If you don't have any, you can use very tiny bowls/cups, or just fill 2-3 inches of a regular cup.

Wait until the water inside the steamer is boiled, then turn off the heat temporarily to place the cups on the rack. Cover it and heat on low for around 20 minites. Poke gently at the finished pudding, it should be very soft and may wiggle.

Using a thin knife, scrape around the pudding against the edge of the cup to loosen. Cover the cup with a plate and flip the plate and cup over. The pudding should be transferred onto the plate, or the pudding can be served straight from individual cups.

4-6 servings, can be served warm or cold. If desired, you can add caramel sauce or other sauces.