First make the caramel sauce. Ingredients for caramel sauce: refined sugar: 40g water: 20cc hot water: 20cc

Take a small pot, put in refined sugar and water, and simmer over medium heat, stirring constantly.

When the sugar comes to a dark caramelized red color and the aroma of sugar comes out, add hot water.

Be careful not to splash the liquid, so take your time. Stir the sugar mixture well

Then pour the mixture evenly into the pudding molds.

Put the milk and refined sugar in a saucepan and bring to a gentle simmer over low heat to between 60 and 80 degrees.

Put the eggs and yolks together in a container and whisk the liquid. Don't beat the bubbles, just whisk them in.

Pour the warmed milk slowly into the egg mixture. Add the vanilla extract. Whisk the entire liquid.

Infuse the pudding liquid slowly into the pudding shapes and place into the baking dish. And add some warm water to the top of the baking sheet.

Set the oven temperature to 160 degrees, place the baking sheet and bake for 40 to 50 minutes.

If the top layer of pudding is not yet hard, you can extend the baking time. When the water is gone, add some more. It is sufficient for the top layer to harden, you do not need to wait until the whole pudding is hard.