Caramelize the sugar

Cup of Yum
1. Combine granulated sugar and water in a saucepan over medium heat.
2. Stir occasionally until the sugar dissolves.
3. Let the mixture simmer without stirring. Swirl the pan if needed for even caramelization.
4. When the mixture reaches a light amber hue, remove it from heat immediately to prevent burning.
5. Pour the caramelized sugar into the bottom of a pudding mold or ramekins, tilting to coat the bottom and sides. Let it cool and harden.

Prepare the custard

1. In a large mixing bowl, whisk the eggs.
2. Add milk, condensed milk, and vanilla extract, then whisk again.
3. In a separate bowl, mix the flour with 6 tablespoons of the custard mixture, stirring until smooth.
4. Add the flour mixture back into the large bowl, stirring to combine.
5. Pour the custard mixture over the caramelized sugar in the mold, using a sieve to catch any lumps.

Cook the pudding (steaming method)

1. Pour water into a pot until it covers one-third of the mold.
2. Place a few paper towels on top of the water.
3. Put the baking mold on top of the paper towels.
4. Heat over low heat for 30 minutes, or until the pudding is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
5. Let the pudding cool to room temperature, then cover with plastic wrap and refrigerate for several hours.

Cook the pudding (oven baking method)

1. Preheat the oven to 325°F (165°C).
2. Place the filled mold into a large baking dish.
3. Fill the baking dish with hot water until it reaches about one-third up the sides of the mold.
4. Bake for 45 to 60 minutes, or until the custard is set around the edges. Baking time may vary based on mold size.
5. Allow the pudding to cool to room temperature, then cover with plastic wrap and refrigerate for several hours.

Unmold the pudding

1. Gently run a knife around the edges of the pudding. Place a serving plate over the mold and flip it to release the pudding. Serve and enjoy!