In a small saucepan, heat ¼ cup sugar over medium heat until melted and golden brown. Swirl the pan occasionally but do not stir.

Once deep amber, remove from heat and carefully add 1 tbsp hot water (it may splatter).

Immediately pour the caramel into 4 ramekins, coating the bottoms evenly. Set aside.

In a saucepan, warm milk over low heat until just warm (do not boil).

In a bowl, gently whisk eggs and yolk. Slowly add sugar, then the warm milk, whisking constantly.

Stir in vanilla extract. Strain the mixture through a fine-mesh sieve to remove any egg bits.

Oven (Bain-Marie Method):

Preheat oven to 300°F (150°C).

Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides.

Cover ramekins with foil and bake for 40-50 minutes, until set but slightly jiggly in the center.

Stovetop Steaming Method:

Place ramekins in a steamer basket over low-simmering water.

Cover and steam for 15-20 minutes until just set.

Let the puddings cool to room temperature, then refrigerate for at least 4 hours.

To unmold, run a knife around the edges and flip onto a plate.

Serve as is, or with whipped cream, berries, or extra caramel sauce. Enjoy! 🍮