Cook the sugar with water until it caramelised.

Pour in a tin container and set a side

Put all the Custard Pudding ingredients in a pot and stir well until it all mix up

Stir all the ingredients in a pot on a stove with small flame. Use a whisk and do not let it lumpy (berketul).

Stir all of the ingredients until boil and become a little bit thicker.

Then using a strainer, strain the ingredients in the tin container with the caramel at the bottom.

Let it cool down a bit before put it in a refrigerator.