Prepare the Caramel:

• Heat 1 cup of sugar in a saucepan over medium heat, swirling until it turns a golden amber color.
• Remove from heat and carefully stir in 1 cup of heavy cream and a pinch of salt.
• Pour into ramekins or a baking dish.

Make the Pudding Mixture:

• In a bowl, whisk eggs, ½ cup sugar, and vanilla extract.
• Gradually add 2 cups of milk and the prepared caramel sauce, mixing until smooth.
• Strain the mixture through a fine sieve.

Bake the Pudding:

• Preheat oven to 325°F (160°C).
• Pour the pudding mixture over the caramel in ramekins.
• Place the ramekins in a baking pan and add hot water halfway up their sides.
• Bake for 45-50 minutes until set but slightly jiggly.

Chill & Serve:

• Let cool, then refrigerate for at least 2 hours before serving.