Ingredients

• sugar - 1 cup
• water - ¼ cup
• milk - 2 cups
• heavy cream - 1 cup
• eggs - 3
• vanilla extract - 1 teaspoon
• salt - a pinch

Instructions

1. 1.

   In a saucepan, combine sugar and water over medium heat, stirring until sugar dissolves.

2. 2.

   Increase heat and let it boil without stirring until the mixture turns a deep amber color.

3. 3.

   Quickly pour the caramel into the bottom of four ramekins, tilting to coat the sides.

4. 4.

   In another saucepan, heat milk and heavy cream until just simmering, then remove from heat.

5. 5.

   In a bowl, whisk together eggs, vanilla extract, and salt.

6. 6.

   Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.

7. 7.

   Strain the mixture through a fine sieve into the prepared ramekins over the caramel.

8. 8.

   Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.

9. 9.

   Bake at 325°F (160°C) for 30-35 minutes or until the pudding is set but still slightly jiggly in the center.

10. 10.

    Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours before serving.