Silky Smooth Caramel Pudding

1.In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color, about 8-10 minutes. Remove from heat and carefully pour the caramel into the bottom of individual ramekins or a large baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.

2.In another saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, then remove from heat.

3.In a mixing bowl, whisk together the eggs, vanilla extract, and salt until well combined. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.

4.Once combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

5.Pour the custard mixture over the set caramel in the ramekins or baking dish.

6.Preheat your oven to 325°F (160°C). Place the ramekins or baking dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins (this is a water bath).

7.Bake for 40-50 minutes, or until the pudding is set but still slightly jiggly in the center.

8.Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set.

9.To serve, run a knife around the edges of the pudding to loosen it, then invert onto a plate. The caramel will flow over the top, creating a beautiful sauce.