Silky Smooth Caramel Pudding

1.In a saucepan over medium heat, combine the granulated sugar and water. 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.

2.Once 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.

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

4.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.

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

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

7.Bake 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.

8.Remove from the oven and let cool to room temperature, then 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 presentation.