• Preheat your oven to 3000F. Then prepare 5 glass jars For caramel
• Combine 1 tbsp water and sugar in a saucepan then cook while stirring with a wooden spoon over medium heat. Cook until sugar forms clumps but melts to a sauce, dark amber in color.
• Add the remaining water to the sauce then divide among the glass jars.
• Boil a kettle of water.

For pudding

• Whisk egg yolk and eggs in a medium bowl until light foam starts to form then set aside.
• Combine heavy cream, milk, and sugar in a saucepan. Cook over medium heat until sugar melts. Stir often.
• Add the milk mixture gradually to the yolk mixture. Whisk continuously.
• Pour the mixture to a measuring cup (large) through a sieve then remove bubbles using a piece of parchment paper.
• Divide the mixture among the glass jars evenly.
• Meanwhile, prepare a water bath.
• Place the glass jars on a roasting pan then pour the boiling water to the pan. Make sure it's halfway the jars.
• Bake for about 35 Minutes until purin slightly puffs on top but jiggling in the center.
• Place the jars on the fridge cooling rack until cold then cover with a plastic wrap for 3 days.
• Serve.