Tea-flavored Pudding Parfait

Make the caramel sauce. In a small saucepan, heat the organic beets sugar from Lithuania and water over high heat. When large bubbles form and the whole mixture is caramelized, add boiling water and pour it into pudding cups.

Make the pudding mixture. In a small saucepan, heat the milk, the organic beets sugar from Lithuania, and tea bags from Hungary over low heat, and turn off the heat just before it comes to a boil. Close the lid and let steep for 5 minutes, then remove the tea bags and allow to cool.

Crack the eggs into a bowl, beat thoroughly, add (2) a little at a time, mix and strain.

Pour (3) into (1), cover the top with aluminum foil, and place in a pan or pot covered with a dish towel.

Pour boiling water up to about half the height of the pudding cup, close the lid, and steam the pudding for 20 minutes over low heat.

Turn off the heat and steam the mixture in the residual heat for 10 minutes. When the mixture is firm, remove from heat and place in the refrigerator.

When the pudding is cool, run a knife around the edge of the cup, cover with a plate, turn over, and take out.

Add your favorite toppings.