Caramel Pudding

1: In a small saucepan, combine 4 tablespoons of sugar and 2 tablespoons of water. Heat over medium heat, stirring constantly until the sugar dissolves. Continue to cook without stirring until the mixture turns a deep amber color. Be careful not to burn it.

2: Quickly pour the caramel into a pudding mold or small ramekins, tilting them to coat the bottom evenly. Set aside to cool and harden.

3: In a separate saucepan, mix the pudding powder with a small amount of the milk to form a smooth paste. This helps to avoid lumps.

4: Add the remaining milk and the sugar to the saucepan with the pudding paste.

5: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let it cool slightly.

6: Pour the pudding mixture over the set caramel in the mold or ramekins.

7: Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours or until fully set.

8: To unmold, run a knife around the edges of the mold or ramekins (optional). Place a serving plate on top and invert the mold or ramekins, giving it a gentle shake to release the pudding.