Steps

1. In a frying pan, combine 40g Granulated Sugar and 1.5 tbsp Water. Ensure the sugar is evenly moistened.
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2. Heat the frying pan over medium heat and cook without stirring until it starts to change color. This is the key: Avoid stirring until the sugar changes color to prevent crystallization.
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3. Once it begins to color lightly, swirl the pan to ensure even coloring and continue heating over low heat. This is the key: Caramelization happens rapidly once it starts to burn, so low heat is crucial for control.
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4. When it reaches a light caramel color, turn off the heat and let the residual heat finish the process. This is the key: Turning off the heat allows you to work without rushing, as the caramel continues to cook.
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5. Once it reaches your desired caramel color, immediately turn off the heat and carefully add 1.5 tbsp Hot Water, then quickly cover the pan. This is the key: Hot water will cause splattering, so cover immediately to prevent burns.
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6. Gently shake the covered frying pan until the bubbling subsides, creating the caramel sauce.
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7. Pour the caramel sauce equally into heatproof pudding cups (yields 4 servings of 150ml containers). Let them cool slightly. This is the key: If the caramel is too thin, it will mix with the pudding base, so let it thicken before adding the base.
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8. In a pot, combine 200ml Milk and 100ml Heavy Cream. Heat over medium heat until the edges of the liquid just begin to simmer. This is the key: Warming the milk and cream shortens the cooking time and helps prevent a grainy texture ('su').
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9. Crack 2 large Eggs into a bowl and lightly whisk them.
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10. Add 30g Granulated Sugar and whisk vigorously until the surface has a fine layer of bubbles. This is the key: Creating this frothy layer by whisking well is essential for achieving the characteristic browned surface of baked pudding.
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11. Stir in 5 drops Vanilla Extract.
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12. Gently pour the warmed milk and cream mixture into the egg mixture, being careful not to deflate the bubbles.
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13. Strain the pudding base through a sieve. Keep the foam that remains on the sieve. This is the key: Straining the base results in a smooth pudding. Don't discard the foam; you'll use it later.
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14. Carefully pour the pudding base into the chilled pudding cups.
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15. Gently spoon the reserved foam from the sieve onto the surface of the pudding base, creating a topping.
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16. Place a baking pan on an oven rack, line it with 2-3 sheets of parchment paper, and arrange the pudding cups on top.
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17. Pour water into the baking pan to a depth of 1-2 cm from the bottom of the pudding cups. Bake in a preheated oven at 150°C (300°F) for 35 minutes using a water bath. This is the key: If the top browns too quickly, cover with aluminum foil. If it's not browning enough, increase the oven temperature to 160-170°C (320-340°F) for the last 5 minutes. Be careful not to overbake at high heat, as this can cause a grainy texture.
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18. Once baked, remove from the oven. Lightly cover with paper to prevent the surface from drying out while it cools down.
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19. Once cooled to room temperature, refrigerate for at least one night (6-8 hours, or half a day if possible) until thoroughly chilled. Enjoy!
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