焦糖布丁Chilled Egg Pudding with Salted Caramel Sauce

布丁做法：把鸡蛋放在一个小碗中以勺子往同一个方向非常缓慢地把蛋黄和蛋白搅拌至混合在一起，尽量不要打动以防止形成气泡。Pudding: In a small bowl, stir eggs very gently in one direction with a spoon to combine yolks and whites. Do not beat, to prevent any bubbles forming.

把蜜糖放入有4个杯容量的耐热量杯中，然后以微波炉的中温加热10到20秒，直到成为流液。稍稍冷却后加入糖，盐和香草精，搅拌均匀。然后慢慢加入牛奶，并往同一个方向轻轻搅拌至混合。In a large 4 cup heatproof measuring jug, warm up honey in the microwave oven for 10~20 seconds on medium setting, till runny. Allow to cool slightly. Add sugar, salt and vanilla, stir to combine. Slowly add milk and stir very gently in one direction to combine.

用滤网把鸡蛋过滤，然后加入牛奶，轻轻搅拌至混合。最后再过滤一次以消除泡沫。Place a fine strainer over the large jug and sieve the eggs through. Stir very gently to combine milk and eggs. Sieve the final mixture one more time to break up any foam.

把混合料轻轻倒入4个小模子杯中，用铝箔盖住。Pour mixture gently into 4 small ramekin dishes. Cover each dish with foil.

热蒸锅，小心把小模子杯移到蒸锅里，加盖以最小火蒸10~15分钟，直到侧面凝固并且中心略微晃动即可。从蒸锅取出小模子杯，除去铝箔，静置5分钟。Bring steamer to the boil. Carefully transfer dishes to steamer, cover and reduce heat. Steam over gentle heat for 10~15 minutes, till sides are set and center is slightly wobbly. Remove from heat, remove foil and allow to sit for 5 minutes.

用保鲜膜盖上，收入冰箱至少2小时。Cover with cling wrap and chill for at least 2 hours.

盐焦糖做法：把所有食材放入锅中，以中低火搅拌煮8~10分钟或直到变成金黄色，然后移到灭菌的罐子中，盖紧后收入冰箱冷藏，随时待用。Salted Caramel Sauce: Combine all ingredients in a saucepan over medium low heat. Cook stirring for 8~10 minutes or until golden. Transfer to a sterilised jar, cover with lid and chill till ready to use. There will be extra sauce. Keep for other uses like toppings for ice cream, pancakes and popcorn.

吃布丁之前，浇上适量焦糖，再撒上少许海盐并立即享用。Just before serving, spoon some sauce onto the chilled puddings. Sprinkle with some sea salt and serve immediately.