Caramel sauce: Put the sugar and a tablespoon of water in a heatproof container. Don't mix, just microwave it at 500W for 3.5 minutes.
When it becomes the colour of caramel, add the other tablespoon of water and mix immediately to reduce the temperature. Pour into the pudding moulds before it cools down completely.
Pudding: Mix milk and sugar and heat to dissolve sugar without letting it boil.
Beat 3 eggs and strain the egg mixture into the cooled milk.
Add vanilla essence, give the mixture a stir and gently pour into moulds.
Half-fill the baking tray with hot water, and bake the puddings for 25 minutes at 320°F/160°C.
When they have cooled, chill in the fridge and then enjoy.
Story Behind this Recipe
This is the standard pudding in our house.
Once the caramel starts change colour, it will darken very quickly, so keep an eye on it from 3 minutes onwards. It becomes very hot, so mind you don't burn yourself. Use a metal spoon to stir. If you are using glass or ceramic cups, bake for a little longer.