Creamy Caramel Pudding

1Preheat the oven to 350°F (175°C).

2In a saucepan, heat the whole milk (2 cups) over low heat until it is warm but not boiling.

3In a separate saucepan, melt the granulated sugar (½ cup) over medium heat until it turns into a golden caramel color, stirring constantly.

4Slowly pour the warm milk into the caramelized sugar, stirring continuously until well combined.

5In a mixing bowl, whisk the eggs (3 large) and vanilla extract (¼ teaspoon) together.

6Gradually add the egg mixture to the milk and caramel mixture, stirring constantly.

7Strain the mixture through a fine sieve to remove any lumps.

8In a small saucepan, combine the water (¼ cup) and brown sugar (¼ cup) to make a caramel sauce.

9Pour the caramel sauce into the bottom of a baking dish.

10Carefully pour the pudding mixture over the caramel sauce in the baking dish.

11Place the baking dish in a larger pan filled with hot water (¼ cup) to create a water (¼ cup) bath.

12Bake in the preheated oven for about 45-50 minutes or until the pudding is set.

13Remove from the oven and let it cool before refrigerating for at least 2 hours.

14To serve, run a knife around the edges of the pudding, place a serving plate on top, and invert to release the pudding onto the plate.

15Enjoy the creamy and decadent caramel pudding!