Combine A in a heat resistant bowl, microwave uncovered for 3 ½ minutes at 600W. Add sugar and stir until dissolved. Mix in beaten eggs gently to avoid creating air bubbles. Pour the same amount into each ramekin, and cover each one with aluminum foil. Line a baking pan with a paper towel sheet, and pour in 200ml of water. Arrange ramekins from on the pan, and steam for 40 minutes at 140°C (280°F). Rest in the oven for 5 min more. Chill in the fridge. Decorate with sweet red bean paste or your favorite fruits, or top with brown sugar syrup or tea syrup (see recipe above) and serve. Try adding caramel sauce to the ramekin (see recipe below) before adding the pudding mixture.