1. Ingredients: 2 small eggs, 1 carton of fresh milk, 20 grams of granulated sugar. Caramel ingredients: 80g of sugar, 60g of water, 20ml of hot water.

2. First, stir 20g of granulated sugar into the fresh milk for a few minutes and leave it for 5 minutes for the sugar to dissolve.

3. Beat two eggs in a bowl and pour the sweetened milk into the egg mixture.

4. Stir well until no particles of sugar are visible.

5. Strain the mixture through a mesh sieve into another bowl.

6. Pour the custard into a heat-resistant ramekin, cover the top with plastic wrap, and place it in the mesh pan of the Hyde cooker.

7. Fill a saucepan with 1L of water and bring it to a boil, then place it in the mesh pot with the ramekins.

8. Add the lid and open a slit to allow air. Turn on low heat in the center only and steam for 8 minutes.

9. Steam the stewed egg with a slight wobble on the surface.

10. In a small saucepan, add 80g of granulated sugar and 60g of water, and start cooking the caramel over low heat. Stir with a spoon while cooking. Until the caramel color, remove from the heat and add 20ml of hot water and mix well.

11. Make the caramel syrup and let it cool slightly.

12. Pour the cooled caramel syrup over the stewed eggs.