Silky Smooth Caramel Pudding

1In a saucepan over medium heat, combine the granulated sugar (1 cup) and water (¼ cup). 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. Be careful not to burn it.

2Once the caramel is ready, quickly pour it into the bottom of a 9-inch round cake pan or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

3In a separate saucepan, combine the whole milk (2 cups) and heavy cream (½ cup). Heat over medium heat until just simmering, then remove from heat.

4In a mixing bowl, whisk together the eggs (3 large), vanilla extract (1 teaspoon), and salt (¼ teaspoon) until well combined. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs (3 large) from scrambling.

5Strain the mixture through a fine-mesh sieve into the prepared caramel-coated pan or ramekins to ensure a smooth texture.

6Cover the pan or ramekins with aluminum foil and place them in a larger baking dish. Fill the baking dish with hot water (¼ cup) until it reaches halfway up the sides of the pan or ramekins, creating a water (¼ cup) bath.

7Bake in a preheated oven at 325°F (160°C) for 40-50 minutes, or until the pudding is set but still slightly jiggly in the center.

8Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

9To 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 presentation.