Custard Pudding Easily Made in the Microwave

Combine the sugar, milk, and egg in a bowl and mix together with a whisk (I used granulated sugar).
Add the vanilla oil or essence and mix.
Strain through a strainer.
(This is to make it smooth, but this step may be omitted.)
Pour into 2 heatproof pudding cups, then place onto a plate filled with 100 ml of water (amount separate from listed ingredients), and cover with foil.
(I used aluminum bento cups.)
Microwave one at a time at 600 W for 1:50.
Let cool as-is.
If the tops have lightly browned and are set, it's okay, but if it's still soft and creamy, microwave some more.
The amount of heating time will vary depending on the size of the plate.
If it hasn't hardened yet, keep heating for 10 seconds at a time.
The second cup's water will have already become hot, so maybe 1:40 will be okay?
I tried covering it with a small plate.
This is also okay.
Either aluminum foil or a flipped-over lid will do fine.
You can heat them two at a time, but it will heat more evenly if you do it one at a time.
It's ready, and tastes great even when eaten plain.
If you don't strain it, the egg white and yolk... well, you can see what happened.
It's still delicious, but doesn't look so great.
If you over-heat it, it'll have craters.
Top with your favorite caramel sauce and enjoy.
How about trying my microwaved caramel sauce?
When microwaving, aluminum foil sparks but for some reason, in this case it only sparks on the inside.