Step 1: Prepare the Molds

Lightly grease 4 pudding molds (about 7 cm diameter) with butter or light sesame oil.
Set aside.

Step 2: Make the Caramel

In a small saucepan, combine 30 g cane sugar and ½ tablespoon water.

Heat over medium heat while gently shaking the pan until the sugar dissolves and turns golden brown.

Turn off the heat and carefully add ½ tablespoon boiling water around the sides of the pan.

Gently swirl the pan to combine.

Immediately divide the caramel evenly among the pudding molds.

Place molds in the refrigerator until the caramel hardens.

Step 3: Prepare the Custard Mixture

In a bowl, combine eggs and cane sugar.
Mix gently with a whisk until the sugar dissolves (avoid creating too many bubbles).

In a small saucepan, warm the milk until small bubbles appear around the edges. Do not boil.

Slowly pour the warm milk into the egg mixture while stirring gently.

Strain the mixture through a fine sieve to remove bubbles and create a smooth custard.

Step 4: Fill the Molds

Pour the custard mixture evenly into the molds over the hardened caramel.

If bubbles appear on the surface, gently remove them with a paper towel.

Step 5: Steam the Pudding

Bring about 2 cm of water to a boil in a heavy-bottomed pot.

Turn off the heat and place the pudding molds inside the pot.

Cover with a lid wrapped in a kitchen towel to prevent water droplets from falling into the pudding.

Cook over very low heat for about 5 minutes, then turn off the heat.

Leave the puddings in the pot for 30 minutes, allowing them to finish cooking with residual heat.

Step 6: Chill

Check doneness by inserting a skewer in the center. If no liquid comes out, it is ready.

Remove from the pot and chill in the refrigerator until cold.

Step 7: Prepare the Topping

Whip heavy cream and cane sugar until soft peaks form.

Top each pudding with whipped cream and a cherry before serving.