1. Making the caramel sauce Put the sugar (60g) and water (1 tbsp) in the cooking pot. Heat over medium-high heat. Swirl the cooking pot and even out the sugar liquid. Don't use any utensils to stir the sugar as it may crystallise.
2. When it has reached the brown color you want, remove from the heat. Don’t wait too much or the the sugar will burn and the caramel will be bitter. Immediately add 2 tbsp boiled water. Swirl the cooking pot to mix evenly.
3. Right away, pour the sauce into the mold (15cm dia). Set aside to cool.
4. Making the pudding mixture Crack 3 eggs into a bowl and lightly beat them with a whisk. Try not to build up too much foam.
5. In an another bowl, add a dash of salt, sugar, condensed milk, heavy cream and milk. Micro-wave for about 2 mins. Mix with a spatula until all the sugar is dissolved.
6. Add the milk mixture thoroughly to the beaten egg and mix gently with a spatula.
7. Pour the pudding mixture onto the caramel thoughtfully.
8. Making the cake mixture In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5 to 6min). Slow down to low speed for a few seconds and then stop.
9. Gently add the sifted flour and mix with a rubber spatula until incorporated.
10. Pour the melted butter little by little into the cake mixture. Mix gently with a spatula until it is homogeneous. Do not over mix.
11. Pour the cake mixture onto the pudding mixture.
12. Pre heat the oven to 160C.
13. Lower the temperature to 150C. Bake the pudding cake in a hot water bath for about 40 mins.
14. Remove the pan from the water bath and set it on a wire rack to cool. Once it cools down to room temperature, then cover and refrigerate at least for a few hours or until it has set.
15. Place a plate over the mold and turn it over, you're done!