1 tin condensed milk (300 g)
2 tins water (use same condensed milk tin)
5 eggs
1 table spoon vanilla

For caramel
1/2 cup sugar (no need to add water)

For caramel:
Put the sugar in to a metal pan and cook over medium heat.
Let the sugar melt. Once its turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding.
Spread evenly.

For custard:
Beat the eggs well until thick.
Pour condensed milk and water and beat well. Add vanilla, a pinch of salt and mix well.
Now put this mixture to the caramelized baking tray.
Preheat the oven to 170C, take a large empty baking tray and put 2 inches level height water and lay the pudding tray inside it( no need to cover) and bake for 1 hour.