Step-by-Step Instructions

1. 1.Prepare the Caramel

   Add 75g of sugar to a saucepan. Optionally, add 2-3 tablespoons of water. Heat gently without stirring until the sugar melts and caramelizes to a rich amber color. Be careful not to burn it.

2. 2.Pour Caramel into Molds

   Immediately pour the hot caramel into three greased 225ml baking pots. Swirl gently to coat the bottom. Let it set while preparing the pudding mixture.

3. 3.Prepare the Pudding Mixture

   In a separate bowl, crack 4 eggs. Add 100g of sugar. Whisk thoroughly until the sugar dissolves and the mixture is light and frothy.

4. 4.Add Milk and Vanilla

   Gradually add 480ml of lukewarm fresh milk to the egg mixture while continuing to whisk. Add 1 teaspoon of vanilla extract (optional) and mix well.

5. 5.Strain the Mixture

   Pour the pudding mixture through a fine-mesh sieve into a measuring cup or another bowl to remove any egg chalazae or undissolved sugar, ensuring a smooth custard.

6. 6.Assemble for Baking

   Place the caramel-lined baking pots into a larger baking tray. Carefully pour the strained pudding mixture into each pot, filling them almost to the top.

7. 7.Bake in a Water Bath

   Cover each pot tightly with aluminum foil. Pour hot water into the larger baking tray, reaching about halfway up the sides of the pudding pots. Bake in a preheated oven at 175°C (350°F) for approximately 25-30 minutes.

8. 8.Check Doneness and Chill

   After baking, insert a skewer into the center of a pudding; it should come out clean. Remove the pots from the water bath and let them cool. Once cooled, cover them with plastic wrap and refrigerate for 1-2 hours, or until completely set.

9. 9.Unmold and Serve

   Once chilled, use a thin knife or spatula to gently loosen the edges of the pudding from the mold. Place a serving plate over the top of the mold and invert it. Give it a gentle tap, and the pudding should slide out, with the caramel sauce flowing over it. Serve immediately and enjoy!