Caramel Custard Pudding

Crack eggs into a bowl, add sugar, and gently mix together until combined.

Pour milk and ice cream into a pot and heat over flame, stirring until small bubbles appear, then turn off heat.

Slowly pour the hot milk mixture into the egg mixture, stirring continuously as you pour.

Pour the custard mixture through a strainer twice to remove bubbles and impurities.

Place the strained custard liquid in the refrigerator to cool down.

Add sugar and a little water to a pan over medium-low heat, swirling until it turns golden brown.

Turn off heat, stir in a pinch of salt and water, then pour caramel evenly into buttered moulds.

Once caramel is slightly set, pour the cooled custard liquid gently along a spoon into each mould.

Cover each mould tightly with cling wrap to prevent steam droplets from falling in.

Place moulds in a boiling rice cooker and steam for about 15 minutes.

After steaming, let cool, then refrigerate for a full day before unmoulding for best results.