1. First make the caramel sauce : In a small milk pan, add brown sugar and water (1 1/2 tbsp) and bring to a boil. Keep boiling for about 1min. Turn off the heat and quickly add 1 tbsp boiled water. Mix well. Pour this caramel sauce into each pudding mold evenly. Set aside.
2. In a medium size bowl, add egg white and sugar. Stir gently with a spoon until well-blended.
3. Pour milk into white egg mixture little by little and mix them lightly (don't get it too foamy). Add maple syrup and heavy cream. Mix well until well-blended.
4. Sieve the mixture twice. Divide the mixture into the 6 pudding molds and cover with aluminum foil.
5. Place the pudding into a steamer set over a saucepan of simmering water. Steam them for about 40~50min at low heat. Check regularly to see if it is done (solidified).
6. Turn off the heat and steam with the remaining heat for about 10min more.
7. Once they have cooled down, transfer to the fridge and chill before serving.
5g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
20g white sugar
fruits which you like (blueberry, raspberry, mango, kiwi and banana etc...)
1. Preheat oven to 100 - 110 degrees C.
2. In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, about 1 tablespoon at a time, whisk until the meringue looks glossy.
3. Whisk in the vinegar and sifted corn starch.
4. Line a baking tray with parchment paper. Pipe a 6 to 7cm circle and try to make a hole in the middle.
5. Transfer the baking sheet to oven and bake it about for 1 hour and 30 minutes. Turn off oven and leave in until oven is cold.
6. Whip cream to soft peaks. Spoon cream into center of meringues, and arrange with your favorite fruits on top.
NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.