1 tin condensed milk (300 g) 2 tins water (use same condensed milk tin) 5 eggs 1 table spoon vanilla
For caramel 1/2 cup sugar (no need to add water)
For caramel: Put the sugar in to a metal pan and cook over medium heat. Let the sugar melt. Once its turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding. Spread evenly.
For custard: Beat the eggs well until thick. Pour condensed milk and water and beat well. Add vanilla, a pinch of salt and mix well. Now put this mixture to the caramelized baking tray. Preheat the oven to 170C, take a large empty baking tray and put 2 inches level height water and lay the pudding tray inside it( no need to cover) and bake for 1 hour.