• Heat the oven to 300°F. Bring a pot of water to a simmer – you’ll need this for the water bath. Have 2 heat proof ramekins/pudding molds (at least 1 cup) ready for the caramel as well as an oven safe baking dish that can hold both puddings.

Make The Caramel

• In a small sauce pan, add 1/4 cup sugar and 1 tablespoon water without stirring together. Heat over medium high heat until the sugar starts to dissolve on its own and caramelize. Let bubble until it turns a beautiful amber. Swirl the pot if needed to fully incorporate the sugar. When a deep brown, remove the heat from the pan and very carefully add in 1 tablespoon of water. The caramel will hiss and sputter, so watch out! Swirl to combine.
  
• Immediately pour the caramel into the ramekins/pudding molds, as equally as possible. Swirl to spread across the bottom of the pudding molds. Set aside.
  

Make The Pudding

• In another small sauce pan, heat up the milk and 1/4 cup of sugar over medium-low heat while stirring, until the sugar is dissolved, without letting the mixture come up to a boil. Remove from the heat when the sugar is dissolved.
  
• Lightly beat the eggs with the vanilla in a medium bowl, being sure to fully incorporate the whites with the yolks. Slowly whisk in 1/4 of the warm cream into the eggs, incorporating fully. Continue to add the cream slowly. Strain the mixture into another bowl or liquid measuring cup.
  
• Pour the custard into the ramekins/pudding molds then cover the tops with aluminum foil. Place in the baking dish and add the simmering water, about 1/2 up the side of the ramekins/pudding molds. Place in the preheated oven and bake for 40-45 minutes. Jiggle the puddings slightly to see if they are done. They should be slightly wobbly but not liquid.
  
• Remove from the oven and carefully remove the ramekins from the baking dish and let cool on a wire rack for 1 hour then chill for minimum 4 hours or overnight.
  
• To serve, run a butter knife or offset spatula around the edge and flip out onto a serving dish. Top with softly whipped cream and a cherry, if desired. Enjoy!