Purin (Japanese Custard Pudding)

Prepare the caramel: In a small saucepan, combine granulated sugar for caramel and water for caramel. Heat over medium heat without stirring until the sugar dissolves and the mixture turns an amber color. Immediately pour the hot caramel into the bottom of four heatproof ramekins, tilting each ramekin to coat the bottom evenly. Set aside to cool and harden.

Prepare the pudding base: In a separate saucepan, combine milk, heavy cream, and granulated sugar for pudding. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling. Remove from heat.

In a medium bowl, gently whisk whole eggs and egg yolks until just combined. Do not overwhisk or create too many bubbles.