Sake lees pudding

Soak the sake lees in milk to soften them, approximately 1 hour

Whisk the sake lees, add the beaten eggs and sugar, and strain through a strainer. Mix roughly with the whisk, then add the heavy cream and mix again

Pour into a container, place in a steamer and heat over high heat. Leave the lid slightly open and place a folded piece of paper between the containers to prevent water droplets from falling onto the surface. After 2-3 minutes of steam has started to appear, reduce the heat to low and steam for about 12 minutes. Steaming time will vary depending on the size of the container

Make the caramel sauce. Put the sugar and water in a small saucepan and dissolve over high heat. Once it starts to bubble, reduce the heat to low and simmer slowly to avoid burning

Once it starts to turn slightly brown, place a wet cloth over it to gradually brown it. Once it turns a deep brown, add the finishing water and mix. Continue heating it up, stirring thoroughly, and then remove from the heat

Pour the caramel sauce (5) over the steamed pudding to finish