Gather Ingredient 1 cup sugar, 2 tbsp water, 2 cups milk, 4 eggs, 1/4 cup sugar (for custard), 1 tsp vanilla extract, pinch of salt.
Make Caramel In a saucepan, combine 1 cup sugar and 2 tbsp water. Heat over medium heat until sugar dissolves and turns golden brown. Immediately pour into a mold, swirling to coat the bottom evenly.
Heat Milk In another saucepan, heat 2 cups of milk until just warm. Do not boil.
Prepare Custard In a bowl, whisk together eggs, 1/4 cup sugar, vanilla extract, and a pinch of salt until smooth.
Combine Milk and Egg Gradually add the warm milk to the egg mixture, whisking continuously to avoid curdling.
Pour Custard into Mold Pour the custard mixture over the caramel in the mold.
Bake in Water Bath Place the mold in a larger baking dish. Fill the dish with hot water halfway up the sides of the mold. Bake at 350°F (175°C) for 40-50 minutes until set.
Cool and Chill Let the pudding cool to room temperature, then refrigerate for at least 2 hours to chill and set.
Serve Invert the caramel pudding onto a plate, allowing the caramel to drizzle over the top. Serve and enjoy!