Caramel pudding without oven

INGREDIENTS For the custard: Fresh cream - 1/2 Cup Whole Milk - 1 Cup Vanilla extract - 1 Tsp Eggs - 2 Egg Yolk - 1 Condensed milk - 1/2 Cup For the Caramel: Granulated Sugar - 1/2 Cup Water - 2 Tbsp METHOD In a saucepan, add the fresh cream, milk, pinch of salt and condensed milk. Cook over medium heat until it comes to a simmer then turn it off and let it cool while you work on the caramel. In a saucepan, add the sugar and water. DO NOT STIR. Cook over medium-high heat until the mixture turns a deep amber color. Remember, you can swirl the pan but never stir. This process might take up to 10 minutes so be patient and do not leave it alone because it can turn from the amber color to burned in seconds. Pour the caramel into the tray and immediately tilt the tray to make sure the whole bottom surface is covered in the caramel. In a bowl, whisk the eggs, egg yolk, and vanilla extract until they are well mixed. Pour the warm milk mixture into the egg mixture and whisk well to combine. Pour some water in your pan and place steamer plate. Boil the water. Place the mixture into the pan. Cover the pan and cook over very low heat for about 30-35 minutes. The custard should be juggling a little from the middle. Remove from the water bath and let it chill for a couple of hours in the fridge or up to overnight. To serve, run a small paring knife around the edges and tilt upside down on a plate. Enjoy with your loved ones :)