Add the sugar to a medium saucepan. Bring to a simmer over medium heat until it reaches 190C (or between 180C and 200C, when the color becomes dark amber).

Once dark amber, remove the caramelized sugar from the heat and add the boiled water (The solution will be bubbling and spitting. Be careful not to burn yourself).

Pour into the mold or cups while it is still hot.

Add the eggs, sugar and vanilla essence to a large bowl and mix well.

Pour the milk into a medium saucepan and warm until it reaches 35C.

Add the warmed milk to the egg solution and mix well.

Strain the solution and remove the bubbles on the surface of the solution with paper towel.

Pour the solution into the mold or cups.

Place the cookie sheet on the middle oven rack. Fill with boiling water.

Bake for 40 min or until pudding is solid. Let cool completely in your fridge.

Loosen pudding from cups or mold by gently pushing with your fingertips (see pictures). Turn upside down to remove pudding from cups or mold.