Caramel Custard Pudding

In a pot, add sugar and 2 Tbsp water. Heat the pot over medium-high heat. Add the rest of the water gradually and cook the sugar until it turns dark amber. Dont stir. Just swirl the pot occasionally. Remove from the heat.

Immediately pour the caramel into four 6-ounce ramekins. Set aside.

In a big bowl, whisk the eggs. Set aside.

In a pot, heat the milk, whipping cream, and sugar over medium-high heat. Remove from the heat. Let the mixture cool for about 10 minutes.

Gradually add the milk into the eggs and whisk in the rest until its all incorporated.

Add vanilla extract. Mix well.

Strain the mixture into a pitcher or large measuring cup.

Pour the milk mixture into ramekins. Cover them with aluminum foil.

Bake in a 350 F preheated oven using Au Bain Marie system (put the ramekins in a big baking pan which has filled with 1 inch height hot water) for 40-45 minutes or depends on how big your ramekins are (since I used small bottles I only baked the pudding for 25 minutes only).

Enjoy!