Custard Pudding

Preheat your oven to 150°C. Prepare four individual heatproof pudding molds.

To make the caramel, combine 50g granulated sugar and 20g water in a small, heavy-bottomed saucepan. Heat over medium-high heat without stirring. Allow the granulated sugar to dissolve and caramelize into a deep amber color.

Immediately and carefully pour the hot caramel into the bottom of each prepared pudding mold, tilting each mold to coat the bottom evenly. Set the molds aside to cool and allow the caramel to harden.