Caramel pudding

My go to dessert for an dinner party. Easy and fool proof.

Caramel:
4 tbsp sugar
2 tbsp water
In a pan cook the water and sugar on a medium flame stirring often till it turns amber or reddish. The darker the color the more prominent the caramel flavor will be. Pour this quickly into your baking dish.

Pudding:
1 can condensed milk
2 can fulls of whole milk( I used the empty can of condensed milk)
1 tsp vanilla
6 whole eggs
Mix all of the above in a mixing bowl. Poor this into your baking dish.
Prepare a water bath by adding some water in a baking dish that is larger than the one the pudding is in. Place the baking dish with the egg mixture in this water bath.
Preheat your over to 350°F or 180°C. Place the baking dish and bake for 35-40mins. Chill in the refrigerator. Once cool you can run a knife all around the pudding to loosen it up. Place your serving dish on top of the baking dish and gently turn it upside down to remove from the mold. Serve chilled.