86: Eighty-Six Purin Pudding

Heat the sugar and water in a saucepan until it reaches an amber color. Do not stir with a spoon—just gently swirl the pan.

Once the caramel turns golden, carefully pour in the hot water and stir quickly.

Pour the caramel evenly into the ramekins.

Whisk the eggs with the sugar without beating them too vigorously.

Warm the milk with the cream and vanilla until hot, but do not let it boil.

Slowly pour the warm milk mixture into the eggs while stirring constantly.

Strain the mixture through a fine-mesh sieve.

Pour into the prepared ramekins.

Bake in a water bath in the oven at 150°C (300°F) for about 35 to 45 minutes.