In a pan, add three to four tablespoons of sugar and heat on high without adding water to melt the sugar. When the sugar starts to turn light golden, turn off the heat. Be careful not to overheat the sugar as it can become bitter. Pour it into a mold and set aside to cool. In another pan, add 3 cups of milk and heat. When it comes to a boil, add 3/4 cup sugar and cook for 4-5 minutes. Reduce the heat to low.

Cut the edges off 4-6 slices of bread and grind them into crumbs using a blender.

In a bowl, dissolve four tablespoons of custard powder in cold milk. Gradually add this to the boiling milk while stirring continuously. After 1-2 boils, slowly add the bread crumbs while stirring continuously. Be careful not to add the bread crumbs all at once. Cook for 5 minutes, then turn off the heat and add a pinch of salt and 1/2 teaspoon vanilla extract. Pour the mixture into the mold and set aside to cool.

Heat water in a steamer and cover the mold with foil. Steam for 10 to 15 minutes. Remove the mold from the steamer and let it cool. Then refrigerate for 4 to 5 hours or overnight to chill.

Remove the pudding from the fridge, unmold onto a plate, and serve chilled.