In a saucepan, combine granulated sugar and water from the caramel ingredients. Heat over medium-low heat, gently swirling the pan to ensure even heating.
Once the sugar mixture turns a deep amber color, add the hot water carefully and turn off the heat. Let the bubbling subside.
Pour the caramel into the bottom of pudding molds while still hot, and tilt the molds to evenly coat the bottom with caramel.
Preheat the oven to 120°C (250°F) and prepare hot water at around 80°C.
In a large bowl, whisk the whole eggs and egg yolks until combined.
In a saucepan, combine milk, whipping cream, and granulated sugar. Heat over medium heat, stirring occasionally to dissolve the sugar.
When small bubbles appear around the edges and the milk is slightly steaming, turn off the heat. Slowly pour the hot milk mixture into the eggs while whisking continuously to prevent curdling.
Strain the mixture 1–2 times to remove any lumps or unmixed egg whites.
Pour the strained mixture into the prepared caramel-coated molds. Skim off any foam on the surface with a spoon.
Cover each mold with aluminum foil and poke small holes in the foil. Place the molds into a deep baking tray and fill the tray with hot water until it reaches halfway up the molds.
Bake in the preheated oven for 70–80 minutes, or until the pudding is set.
Allow the puddings to cool to room temperature, then refrigerate for at least 2 hours or overnight.
To unmold, warm the bottom of each mold in hot water for about a minute. Flip onto a plate and serve.
Swirl the pan gently instead of stirring to prevent crystallization. Using a light-colored pan makes it easier to monitor the caramel’s color. Add hot water, not cold, to prevent the caramel from hardening abruptly.
The egg-to-liquid ratio affects the texture of the pudding. For a softer, more delicate pudding, reduce the number of eggs or replace some egg yolks with whole eggs, or increase the milk quantity.
Whisk the pudding mixture thoroughly without worrying about overmixing. Straining removes any lumps, ensuring a smooth and silky texture.
Pour the hot milk into the eggs slowly at first to temper them and avoid curdling.
The baking time may vary depending on the temperature of the water bath, the thickness and material of the molds, and your oven. If the pudding is still runny after baking, extend the time.
This recipe makes approximately four 170 ml puddings.
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